Japanese Lemon Ginger Sauce (Lemon Shoga Sosu)

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Japanese Lemon Ginger Sauce (Lemon Shoga Sosu)

 

3/4 cup vegetable broth  

3 tablespoons fresh lemon juice  

1/4 cup sugar

2 teaspoons light soy sauce (usukuchi shoyu)  

1/4 to 1/2 teaspoon grated gingerroot  

1 tablespoon mirin

2 teaspoons cornstarch  

1/8 teaspoon sesame oil  

pinch of salt (optional)

pinch red pepper flakes

 

In a small saucepan, combine  broth, lemon juice, sugar, soy sauce, gingerroot,

pepper flakes and mirin. In a small bowl, dissolve cornstarch in a small amount

of  broth mixture. Stir into mixture in saucepan. Cook over medium-high heat,

stirring constantly, until thickened. Strain sauce into a small bowl through a

fine strainer. Stir in sesame oil and salt. Yields 3/4 cup.

This is good spooned on rice or you can soak your tofu in this or add to end of

stir fry.  Use as a baste if you want.