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1/2 cup plus 1 TB mustard (quality, stone ground, brown)
3/4 cup saké
1/4 cup plus 2 TB brown rice vinegar
3/4 cup canola oil
1/4 cup plus 2 TB real maple syrup
1 TB fresh rosemary (I dry mine in the microwave, then crush it with a pestle)
1 TB fresh oregano ( " " ")
2 fresh cloves garlic, pressed (or minced very finely)
2 TB fresh ginger must be fresh! makes all the diff! don't use dry!
(I shred it on the finest setting on the grater)
3/4 cup soy sauce or shoyu ( I use "lite" soy sauce)
that's it, no cooking, just mix all the stuff together very well in a "non-reactive" (ie, glass or plastic - no metal) container, and there you have it
a large jar w/ a lid is perfect, then it is easy to shake up
stores in the fridge indefinitely - at least 4 months
3/4 cup saké
1/4 cup plus 2 TB brown rice vinegar
3/4 cup canola oil
1/4 cup plus 2 TB real maple syrup
1 TB fresh rosemary (I dry mine in the microwave, then crush it with a pestle)
1 TB fresh oregano ( " " ")
2 fresh cloves garlic, pressed (or minced very finely)
2 TB fresh ginger must be fresh! makes all the diff! don't use dry!
(I shred it on the finest setting on the grater)
3/4 cup soy sauce or shoyu ( I use "lite" soy sauce)
that's it, no cooking, just mix all the stuff together very well in a "non-reactive" (ie, glass or plastic - no metal) container, and there you have it
a large jar w/ a lid is perfect, then it is easy to shake up
stores in the fridge indefinitely - at least 4 months