Recipe by merron-iru kami
Yes, I did. A dark, rich twist on traditional Japanese teriyaki. I know it sounds weird, but you'll have to try it...it's a big hit over beef, pork or mushroom dishes or try it over a crock pot full of meatballs.
Top Review by Ilysse
I tend to use chocolate to deepen the flavor of chili and some sauces so the addition here made perfect sense. I poured this over tofu and let it marinate then baked it and served it over rice with sliced pickled ginger. It was very yummy. I think this would be great brushed on salmon while grilling and plan to try that next time. Thanks for posting this.
- 2 teaspoons sesame oil
- 5 ounces soy sauce (use a high quality shoyu)
- 2 ounces cold water
- 1 ounce mirin (can substitute cooking sherry)
- 2 tablespoons freshly grated gingerroot
- 3 -4 ounces sugar (to taste)
- 8 ounces bittersweet chocolate pieces
Directions See How It's Made
- Add first 5 ingredients to a saute pan over medium heat.
- Once the mixture begins to boil, add the desired amount of sugar and stir gently to dissolve.
- Allow sugar to caramelize slightly (mixture will begin to thicken), remove from heat and add chocolate. Stir until velvety smooth and enjoy!