Recipe - Red Simmering Sauce

Three fourths cup Soy sauce
1/3 cup Dry sherry, Chinese Wine,
Sake or Mirin*
One half cup Water
2 sl Ginger root, 1/8" thick
2 Scallion stalks
1 teaspoon Sugar
One half teaspoon Pepper
Goodly splash sesame oil
2 Star anise (once, when I
didn't have any star anise
handy, so I used a _small_
dash of 5spice powder)

Source: St Mary Mead Archives

Yield: Approximately 2 lbs. turkey "cutlets"

Mix all ingredients, and bring to a full boil. Simmer for about 10 minutes.

Add turkey cutlets to pan. If cutlets are not covered, simmer for about 12
minutes, turn cutlets over and simmer for another 10 minutes.

One of the nice things about this sauce is that it's reusable. Cool and
skim fat off the container and it's ready to use again. After using it a
few times, just replenish some of the ingredients. It will improve with
use!

*NOTE: If using Mirin, omit the sugar listed. Also, redcooking is good for
fish, also, but use a separate sauce for it.

Posted to JEWISHFOOD digest V96 #112

From: Brian Mailman bmailman@hooked.net

Date: Sat, 28 Dec 1996 14:48:01 0800