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Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.
In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.
Ingredients
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1 cup mirin (sweetened rice wine)
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½ cup soy sauce
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1/4 cup sugar
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1/4 cup sake
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1/4 cup cornstarch mixed with water until smooth
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1/4 cup minced Thai chiles (prik chee fa)
Instructions
In a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.
| Servings |
| 2 cups |
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Sweet chile sauces, popular in Asian cuisines, are available in Asian markets–or you can make your own, like this recipe from Chef Russell Siu. This recipe uses the larger and milder Thai chiles.
Ingredients
InstructionsIn a non-reactive pot, add the mirin, soy sauce, sugar, and sake and bring to a boil. Thicken by adding the cornstarch and water and stirring well. Simmer over low heat for 5 minutes. Remove from the heat and add the chiles.
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