Ginger, Miso and Cilantro Sauce Recipe

Makes 3/4 cup.

INGREDIENTS

1 1/2 teaspoons oriental sesame oil

1/2 cup minced shallots

1 tablespoon minced peeled fresh ginger

1 cup canned low-salt chicken broth

1/4 cup frozen orange juice concentrate, thawed

3 tablespoons rice vinegar

2 tablespoons yellow miso (fermented soybean paste)* or soy sauce

2 tablespoons chopped fresh cilantro
*available at japanese markets and specialty foods stores and in the asian foods sections of some supermarkets.

DIRECTIONS

Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 3/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.

Tags: Cilantro, Ginger, Miso, Sauce