Sweet Vinegar Garlic Pan Sauce (for any Meat or Fish)
- Level: Easy
- Yield: about 1 cup pan sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 269
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 885
- Total: 10 min
- Active: 10 min
Ingredients
2 tablespoons pan drippings and/or other fat, such as olive oil or butter
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup mirin or sake
2 teaspoons toasted sesame oil
1 to 2 scallions, sliced
Directions
- After cooking your meat or fish, take it out of the pan. Do not clean the pan--the little brown bits left in the pan will be the base of your sauce. Pour out all but 2 tablespoons of the fat from the pan (or add some other fat, if needed).
- Add the garlic and ginger to the pan and cook over medium heat until aromatic, 1 to 2 minutes. Add the rice vinegar and soy sauce and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the liquid has thickened and reduced by half.
- Add the mirin and simmer to reduce until the sauce is thickened; swirl in the sesame oil. Add the scallions and stir to combine.