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Strawberry Teriyaki

By mollysmenu • June 2, 2010 • 2 Comments

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Author Notes: Strawberries add a floral complexity to what is already a sweet, Asian style sauce. I like to infuse the berries with lemongrass since citrus notes compliment their flavor. I usually serve this sauce atop sauteed or broiled fish and sticky rice and steamed snow peas are great accompaniments to serve alongside. —mollysmenu

Serves 6

1.5 cups strawberries, trimmed
1 tablespoon fresh lemongrass, finely chopped
3 tablespoons granulated sugar
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
.5 cups water
1 teaspoon fresh ginger, grated
1 garlic clove, peeled and chopped

Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.
Cook for about 7 minutes, or until the berries begin to break down.
Remove from heat and place the contents of the pot, along with soy sauce, garlic and sesame oil in a blender and pulse to combine.
If the sauce appears too thick, thin with small amounts of water until it is a sauce like consistency.
Taste and season with additional sugar or soy if desired.