From Jason Enevoldsen
- 2 medium cloves garlic, finely chopped
- 2 cubic inches ginger, finely chopped
- 1/3 cup sake
- 1/3 cup Maggi
- 2 Tbsp seasoned rice vinegar
- 1 ½ Tbsp potato starch
- A little canola oil
- Pinch crushed red pepper
- 3 Tbsp chopped scallions
- 1 1/3 cup water
Directions:
In a small saucepan fry garlic and ginger until garlic starts to turn brown, just barely. Add crushed red pepper, scallions, fry lightly for 2-3 minutes.
Meanwhile whisk sake, Maggi and potato starch – make sure there are no lumps. Add water into sake/Maggi and mix thoroughly. Turn up the heat on the saucepan and add the liquid. Bring to a boil – boil for 3-4 minutes stirring constantly. The color should change back to dark brown and almost transparent (the starch will be fully cooked).
Remove from heat and serve.