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Birch Teriyaki Sauce

1/3 cup soy sauce
2 tablespoon mirin (sweet rice wine) or medium-dry sherry
2 1/2 tablespoon cider vinegar
3 tablespoon Dark Birch  Syrup
1 1/2 tablespoon  chopped peeled fresh gingerroot

In a small saucepan simmer sauce ingredients until reduced to about 1/2 cup and cool to room temperature.

 

 Birch Teriyaki Sauce ll

 1/2 cup soy sauce

1/2 cup mirin (sweet rice wine)

1 or 2 tablespoon birch Syrup (Desired Strength)

 

PREPARATION:

Pour all ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture. Store the sauce in a clean bottle in the fridge.

 

 

 

 

 

 

    

 

 

  

Birch Daigakuimo

1 pound sweet potatoes

4 tablespoons of sugar

1 1 tablespoon of  Medium or Dark Grade birch syrup

1 teaspoon soy sauce

2  tablespoons water

1 teaspoon sesame seeds

Oil for frying

Cut sweet potatoes into bite-sized pieces. Heat the oil and fry the sweet potatoes at 350F until brown. Mix water, birch syrup, sugar, and soy sauce in a pan. Put the pan on low heat. When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar and syrup mixture. Sprinkle sesame seeds over the coated potatoes.

 

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3/4 pound thinly sliced pork

1 tablespoon sake

1 tablespoon soy sauce

1/2 pound edamame (green soy beans)

2 green peppers

1 chunk fresh ginger root

2 tablespoon  vegetable oil

1 1/2 tablespoon water

1 1/2 tablespoon sake

1 tablespoon birch syrup

1 tablespoon sugar

1/2 tablespoon  katakuriko starch

1 tablespoon of water

Directions:

Boil the edamame beans and remove beans from the shells. Cut pork into bite-sized pieces and season the pork with 1 tablespoon of sake and soy sauce. Mince fresh ginger and cut green peppers into bite sized pieces

 Heat 1 tablespoon of vegetable oil in a frying pan and sauté seasoned pork. Remove pork from the pan. Heat 2 tablespoons  of oil in the frying pan and sauté minced ginger, then sauté green peppers. When green peppers are soft, add edamame and pork in the pan. Stir-fry all the ingredients, adding water, sake, soy sauce, birch syrup and sugar. Pour mixture of katakuriko starch and 1 tablespoon of water over the ingredients and stir