Asian Barbecue Glaze

[PatioDaddio]

Asian Barbecue Glaze

I made this glaze today for some salmon that will be cedar-planked on the
grill for dinner tomorrow, so I thought I'd post it.

As the name implies, it's an Asian-inspired glaze that is great on anything
grilled where a little sweet-and-sour eastern influence is welcome. The
cherry preserves and hoisin sauce work magically together, and the white
pepper adds a bit of a spicy finish. It's simple, but it does incredible things.

Ingredients
3 Scallions (green tops only), washed and sliced thin
1/3 cup Cherry preserves
1/4 cup Hoisin sauce
1/4 cup Mirin
1/8 cup Seasoned rice wine vinegar
1/8 cup Water
1/8 tsp Ground ginger
1/8 tsp Ground white pepper
10 drops Sesame oil

Method
Add all of the ingredients, except the water, to a small sauce pan.

Put the pan over medium heat and bring just to a simmer.

Let it simmer for five minutes, then remove from the heat.

Put the sauce in a small bowl or jar and add the water.

Blend with a stick blender for just a few seconds to get rid of any cherry
chunks.

Let cool and use as you would any glaze, and enjoy!

(makes one cup)

-----

John

 

[thirdeye]

Sounds excellent, be sure and report back ... with pictures.

I put honey in my hoisin based Asian glazes., never thought about preserves. These are tenderloins. After they come off the cooker, I have an Asian table sauce that uses plum preserves as the base.

 

[PatioDaddio]

Dood! Those look outstanding! I'm convinced that pork tenderloin is some of the most under-appreciated meat.

Nice work!

John

 

[PimpSmoke]

I have made a marinade before that was nothing but sesame oil, brown sugar, hoisin, soy, and chives and it is excellent on beef. Yours looks good!

 

[hath]

sounds good Patiodaddio... thanks for sharing.

 

[Jay Bird]

Looks really good. Had to goggle mirin. If not available locally substitutes can apparently be concocted.

 

[bigabyte]

That looks seriously good. Thanks for sharing

 

[UVaJester]

Looks good...!!!

PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!

 

[EatRBBQ]

K.I.S.S.
Japanese "glaze"

Ketchup + Soy sauce = Glaze.

"Secret" recipe for Sushi style glazes many places use.

Slightly different flavor profile?

Ketchup + Japanese worchestershire sauce = Glaze

 

[PatioDaddio]

Looks good...!!!

PatioDaddio, great blog too... I'm sifting through all of the info now...!!!!

Thanks for the kind comment about the blog. I appreciate your readership.

John

 

[PatioDaddio]

Sounds excellent, be sure and report back ... with pictures.

FYI - The planks are soaking, so we are mere hours away from Asian Barbecued Salmon bliss. :wink:

John

 

[BobBrisket]

Whoo Hoo! Can't wait to see da pron!

 

[PatioDaddio]

The planked salmon with the glaze can be seen here.

John