Vegan “Eel” Sauce
Taymer Mason learned to cook on a challenge from her aunt. She is author of Caribbean Vegan and has a website at www.taymermason.com.
- Servings Makes a scant 118 ml (1/2 cup)
Ingredients
- 59 ml (¼ cup) mirin
- 30 ml (⅛ cup) soy sauce
- ½ teaspoon minced garlic
- 1 teaspoon sugar
- 1 teaspoon sriracha sauce
Preparation
Bring mixture to boil on a medium heat until slightly thick. Serve drizzled over sushi rolls.
Taymer Mason
Taymer Mason, author of Caribbean Vegan, grew up in the suburbs of Christ Church, Barbados and spent most of her days reading and creating pieces of art during the summer holidays. She started to cook as a challenge from an aunt who taunted her, saying she would never learn to cook. She not only learnt to cook but her first job out of University of the West Indies was as a New Product Development chef and food scientist in one of Barbados’ leading manufacturing companies. She moved to Saint Martin in 2008. You can follow her on Twitter @taymermason.
Courtesy photo
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