Sauced

After losing a couple of days due to birding, ridiculously long baseball games and a relative lack of exciting food adventures, I'm back. Yesterday I tried making Maki's essence of Japanese flavor in a bottle. After combining the ingredients, I reduced them down a little more than the recipe intended (oops), so I have an extremely concentrated form of it. Better luck next time, but in the meantime I can use what I have. The kitchen smelled really good while it was cooking, too.

While in a sauce vein, I should note that Sunday night I did the weekly boiling of the master sauce. It's starting to get a little intense in flavor, so I probably need to cook something else in it and replenish the ingredients. I just started it a couple of weeks ago. I used the "Looing Sauce" recipe in the late lamented Frugal Gourmet's The Frugal Gourmet Cooks Three Ancient Cuisines. That recipe uses both light soy and mushroom soy, which makes a very rich sauce - a little too rich, I think. As I keep the master sauce going, I'll probably tweak it by increasing the amount of light soy when I replenish it.