Carol L. Cain
Teriyaki Sauce
from the SPOT restaurant, Hermosa Beach, California From: ma299bb@sdcc6.ucsd.edu (Brett Garrett) Boil 1/2 cup honey 1/4 cup water 1/2 cup tamari 1/4 cup wine vinegar 1 Tbsp chopped onion Add 2 Tbsp cornstarch mixed with 1/4 cup water Simmer 10 minutes. Serve over veggies & optional "teriyaki tofu," prepared by baking the following for 45 minutes at 350 degrees: 1 pound firm tofu, cut into cubes 1 Tbsp tamari 1 1/2 tsp honey 1/8 tsp garlic 1/4 tsp tarragon 1/4 tsp ginger Dash cayenne 2 Tbsp onion 2 c. water (can use some beer too) Mix in a blender or with a whisk until smooth. Preheat a non-stick (VERY important) skillet to fairly hot, but not like wok. pour just enough batter to barely cover the bottom of the skillet. It'll be sort of like a thin pancake that you don't have to flip. When they're done they'll curl up slightly at the edges. Remove from pan onto a cloth. Don't pile up until they've cooled. Fold up in quarters and pile on a plate for everyone to grab. This makes about 10 8-10 inch injeras.