Creamy ripe avocados, fresh lime juice, and a dash of hot sauce make this a most luxurious butter. A slice of this over grilled white fish, chicken or steak is heavenly. Cook time is just refrigeration time.
This is so much better than the storebought version. In Japanese teri means shiny or glazed and yaki means baked or broiled. Because of the fresh garlic and ginger, the sauce will last for only 3 to 4 days in the refrigerator.
ATTN: I made this tonight for the first time since I had it on here for safekeeping. It was not a good dish, and I suggest you don't make it. Food.com will not let me delete. Just didn't want you to waste your time! LOL!
I happened upon a BOGO for bottom round steaks and had absolutely no idea what to do with them. The first package was basically a disaster not knowing that this cut needed more than just a marinade. So, after doing a bit of research on the cut, I found I could adapt this to a dish much like Mom used to make. Enjoy!
This wonderful rich and creamy sauce can be varied by the type of vinegar you use. Although I posted Balsamic, a Champagne Vinegar makes it light and crispy. This is a great sauce for fish and other vegetables as well.