Sweet Vinegar Garlic Pan Sauce
Recipe GLPR15b94754ae3680
A glossy, aromatic pan sauce combining sweet mirin, tangy rice vinegar, and savory soy sauce with fresh garlic and ginger. Perfect for drizzling over any cooked meat or fish, this quick sauce captures all the flavorful browned bits left in the pan after searing. Ready in minutes, it adds an elegant Asian-inspired finish to your protein.
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Ingredients
2 tablespoons pan drippings and/or other fat such as olive oil or butter
2 tablespoons garlic, chopped
2 tablespoons fresh ginger, chopped
2 tablespoons rice vinegar
2 tablespoons soy sauce
½ cup mirin or sake
2 teaspoons toasted sesame oil
1½ scallions, sliced
Directions
After cooking your meat or fish, transfer it to a serving plate. Leave the pan with its flavorful browned bits intact. Pour off excess fat until only about 2 tablespoons remain in the pan; if needed, add additional oil or butter to reach this amount.
Place the pan over medium heat and add the chopped garlic and ginger. Cook, stirring occasionally, for 1 to 2 minutes until fragrant. Pour in the rice vinegar and soy sauce, then use a wooden spoon to scrape up all the browned bits stuck to the pan bottom. Let the mixture simmer until the liquid reduces by half.
Add the mirin (or sake) and continue simmering until the sauce thickens to your desired consistency. Remove from heat and stir in the toasted sesame oil. Fold in the sliced scallions just before serving.
Pour the warm sauce over your cooked meat or fish and serve immediately.
