ja_mageia

This recipe uses carrots and parsnips, but glaze can also be
drizzled over yams, sweet potatoes, winter squash or ham.
1-1/2 cups parsnips, peeled plus 1-1 1/2 cups carrots
both cut into 3/4” chunks
1 Tbsp sesame seeds
1 tsp oil or butter
3 Tbsp Sensei Sauce
3 Tbsp orange juice (pineapple juice can substitute)
1 Tbsp maple syrup (honey or brown sugar can substitute)
Steam parsnips and carrots until slightly soft. Toast sesame
seeds in medium sized skillet over medium heat, stirring
or shaking skillet to avoid burning. When they begin to brown
slightly, add oil or butter, Sensei Sauce, maple syrup and
juice, stirring constantly. Turn heat to medium high and add
carrots and parsnips. Stir constantly to coat the vegetables
until the sauce is reduced to a glaze.
You can try using more or less juice and/or maple syrup.
A very simple alternative recipe uses Sensei Sauce and maple
syrup only. Experiment!

3 or 4 onions, sliced
2—3 garlic cloves, minced
1—2 T Sensei Sauce ( how sweet do you want it?)
1—2 T butter
2 T flour
3 cups broth (beef or vegetable)
1 cup sake 1 bay leaf
1/2 tsp thyme, or to taste, Salt and pepper to taste
Gruyere or Swiss cheese, Bread as desired

Sauté garlic in butter until soft; add onions and cook over low
heat until soft. Add Sensei Sauce and continue cooking over
low heat for 5—10 minutes, or desired doneness. Add flour,
stirring until smooth. Cook until thick. Add broth, sake, bay
leaf and spices. Cook at medium low heat for about 30 minutes.
Transfer to oven-safe bowls. Add cheese, or bread and
cheese to float on top. Broil in oven until cheese melts.
Enjoy!!!!!!!!!! Serves six.

1 bottle Sensei Sauce


In your favorite pan heat Sensei Sauce and bring to a low boil until the right consistency for either dipping or a glaze is achieved.