Hi All,
I have very specific question that I am looking for help with.
I am doing a Kushiyaki dinner this weekend with some friends and while we have access to all the ingredients ( Including the grill and special Binchotan charcoal) I am trying to replicate a dipping sauce that I used to get at a place near me in LA.
I know that typical TARE sauces have : Mirin, Sake, Soy, sugar, water. I know most of the Kushiyaki places guard the "secret sauces" like gold bullion but if anyone could give me a jumping off point, I'd be grateful.
Thank you!
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