Recipe

Ingredients (Yield: 24 (2-ounce) servings)

3 quarts balsamic vinegar
12 ounces sugar
1 ½ cups Kikkoman Teriyaki Glaze
½ cup garlic puree
3 tablespoons minced ginger

Instructions

In saucepan, reduce vinegar to 6 cups. Mix in sugar and glaze. Continue to reduce to syrup consistency. Mix in garlic and ginger; continue to simmer 5 minutes. Cool, cover and refrigerate. Bring to room temperature before serving. Serve as a dipping sauce for pot stickers, chicken nuggets, fried shrimp or breaded, fried vegetables.

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