THIS IS ONE OF MY FAVORITE ALL-TIME RECIPES FROM YOUR COOKBOOK, CYNTHIA. LOVE IT. BEEN COOKING IT FOR NEARLY 15 YEARS!
May 13, 2010, 1:11 pm
Hi Cynthia, Do you know what I can add instead of Mirin?
May 19, 2010, 3:17 pm
Hi Yasmine, Sherry or sake can replace mirin.
May 19, 2010, 3:32 pm
Love this recipe! Thank you so much, one question though: When do we add the rest of the 1/4th of the cup of coconut oil?
May 28, 2010, 5:15 pm
Hi Leah, You use 2 tablespoons of the coconut oil to fry 1/2 of the strips and the remaining 2 tablespoons for the other half (4 tablespoons = 1/4 cup)
May 28, 2010, 10:11 pm
For those who want to make their own tempeh: www.maketempeh.org
June 6, 2010, 4:06 pm
How long does it take to reduce the sauce? The last few times we've made it, we gave up and ate it unreduced.
July 15, 2010, 8:37 pm
Sounds like you have the heat too low. The sauce should be bubbling and you should see steam coming off the pan. The moisture evaporating thickens the sauce.
July 15, 2010, 8:48 pm
An authentic 'Sichuan' dish made with Japanese and Italian ingredients. Hmmm.
April 27, 2011, 2:56 pm
Quick question: Could I use rice vinegar instead of Mirin? I am looking for a replacement that's not alcoholic (mostly for budget purposes). Thanks!
November 7, 2011, 9:52 pm
Hi Lauren, Mirin is not a vinegar so replacing it with a vinegar might may the sauce too acidic. Mirin adds a sweet flavor, like sherry. You could simply add a little more maple syrup and water to mimic the sweet liquid. White wne or sake would also work.
November 8, 2011, 8:07 am
I thought you are not supposed to heat up miso? I always put it in my soups AFTER I turn the flame off and let it dissolve with the residual heat.
September 13, 2014, 11:36 am