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Canal Teriyaki Sauce
Try to get Mirin (sometimes called Hon Mirin for ‘Real Mirin’) rather than ‘Mirin Seasoning’ or Aji-Mirin for this recipe. As a variation, add minced garlic to taste to the sauce at the start of cooking, and add toasted sesame seeds to the final product.
1 part by volume white sugar
1 part by volume mirin*
1 part by volume soy sauce
1. Put in a pot over low-medium heat and simmer until thick, stirring occasionally.
Conventional mayonaise is a mixture of egg yolk, mustard powder, acid such as vinegar, and a neutral-flavoured oil. The egg yolk contains lecithin, which acts as an emulsifier. Egg yolk does not contribute much to the flavour of the final product, and is a food poisoning risk. Aquafaba (canned chickpea water) can act as an emulsifier as well. This neatly avoids salmonella risks, and allows one to make mayonaise in more flexible quantities. Sugar or other sweetener is an optional addition to the mayonaise, but it does produce a milder, 'American-style' product.
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