Soy garlic glaze from Federal Donuts: The (Partially) True Spectacular Story (page 158) by Michael Solomonov and Steven Cook and Tom Henneman and Bob Logue and Felicia D'Ambrosio

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Master fried chicken recipe

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Notes about this recipe

  • Rinshin on March 03, 2019

    This tasted very much like glaze found in many Japanese nighttime eating and drinking izakaya places in Japan on squid and fried chicken. Subbed Japanese sweet soy sauce called amakuchi shoyu in place of keecap manis. The use of roasted garlic mellowed the overall taste nicely. This sauce will be good over many things and I plan on using the leftover sauce as a finishing sauce over hamburger steaks. Photo added.

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