Soy Barbecue Sauce

Yield: 1 qt (1L)

U.S.

Metric

Ingredients

Procedure

12 floz

375 mL

Japanese-style soy sauce

1.

In a saucepot, combine all ingredients except the oil.

4 oz

125 mL

Brown sugar

2.

Bring to a simmer. Reduce by one-third.

8 floz

250 mL

Sake (Japanese rice wine) or dry sherry

3.

Strain.

8 floz

250 mL

Water

6 floz

175 mL

Lemon juice

2 tbsp

30 mL

Chopped fresh ginger root

1 tbsp

15 mL

Chopped garlic

8 floz

250 mL

Vegetable oil

4.

Add the oil. Before using, mix well to emulsufy; this is

Per 1 ounce:

Calories, 90; Protein, 1 g; Fat, 7 g (66% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 610 mg.

easily done in a blender.

Per 1 ounce:

Calories, 90; Protein, 1 g; Fat, 7 g (66% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 610 mg.

easily done in a blender.

Fruit Salsa

Yield: 2 lb (1 kg)

U.S.

Metric

Ingredients

8 oz

250 g

Honeydew melon, seeded, rind removed

8 oz

250 g

Papaya, peeled and seeded

8 oz

250 g

Mango, peeled and pitted

4 oz

125 g

Red bell pepper, cored and seeded

1 oz

30 g

Jalapeno pepper, stemmed and seeded

3 oz

90 g

Red onion, cut brunoise

4 floz

125 mL

Lime juice

2 tbsp

30 mL

Chopped cilantro

to taste

to taste

1. Chop the melon, papaya, mango, bell pepper, and jalapeno pepper into fine dice. Be careful to save the juices that are released.

2. Combine the chopped fruit with their juices, peppers, onion, lime juice, and cilantro in a bowl.

3. Season to taste with salt.

4. Refrigerate until served.

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