Strawberry Teriyaki

By • June 2, 2010 2 Comments



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

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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
  1. Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.
  2. Cook for about 7 minutes, or until the berries begin to break down.
  3. 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.
  4. If the sauce appears too thick, thin with small amounts of water until it is a sauce like consistency.
  5. Taste and season with additional sugar or soy if desired.

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