Teriyaki sauce chesapeake (japanese steak sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Fresh gingerroot; shredded, (2 Tbsp) |
| 1 | Clove garlic; minced | |
| ⅓ | cup | Sugar |
| ½ | cup | Peach nectar |
| ½ | cup | Soy sauce |
| Steak to serve 4 to 8 people | ||
Directions
This is from The Chesapeake Restaurant in Baltimore, Maryland.
Combine ingredients in small bowl (glass or ceramic.) Cover and refrigerate for 8 to 10 hours. Stir occasionally. Strain sauce. Cover and keep refrigerated forup to 2 to 3 weeks. warm and serve hot over steaks.
Makes 1¼ cups. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 14, 1997
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