Skip to main content
Epicurious
Cookbooks

Bottom of the Jar Asian-Style Glaze

Recipe information

  • Yield

    makes 1/2 cup

Ingredients

Bottom of the jar of marmalade, up to 2 tablespoons
2 tablespoons tamari (aged soy sauce)
1 small garlic clove, finely chopped or grated
1 inch of fresh gingerroot, peeled and grated

Preparation

  1. In the marmalade jar combine the tamari, garlic, and ginger and shake until completely incorporated. Pour over any skillet-cooked meat right before it’s done and continue to cook until the glaze thickens, 2 minutes.

Rachael Ray's Look + Cook
TagsSauceNut FreeDairy FreeVeganVegetarianEasyQuick30 Minutes or Less5 Ingredients or FewerMeal PrepCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Extra-Creamy Deviled Eggs
A why-didn't-I-think-of-that technique takes this classic from great to greater.