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@gorgooo2: Acc knNnโ€๐Ÿ˜ต๐Ÿ”ฅ#edit #zaxo_duhok_hewler_slemani_hawler #fyp #ุฒุงุฎูˆ_ุฏู‡ูˆูƒ_ู‡ูˆู„ูŠุฑ_ุณู„ูŠู…ุงู†ูŠ_ุฆุงูƒุฑูŠ_ุณูŠู…ูŠ #ุงู„ุดุนุจ_ุงู„ุตูŠู†ูŠ_ู…ุงู„ู‡_ุญู„๐Ÿ˜‚๐Ÿ˜‚

โ™ฏโ„Š๐’ฐ ๐“‡ โ„Š ๐’ฐ ๐“Š ๐Ÿง›๐Ÿป๐Ÿฉธ
โ™ฏโ„Š๐’ฐ ๐“‡ โ„Š ๐’ฐ ๐“Š ๐Ÿง›๐Ÿป๐Ÿฉธ
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Tuesday 09 December 2025 21:17:44 GMT
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rashe.kucher
๐•ฝ๐–†๐–˜๐–๐–Š๐–Š0า‰9า‰๐Ÿ–ค๐Ÿ•ท :
Bzhyy๐Ÿซถ๐Ÿป๐Ÿ”ฅ
2026-01-21 16:33:07
2
user5wwdvjuvrj
m4hmod_12 :
๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ
2025-12-31 00:19:55
1
huseen__zaxoy1
huseen__zaxoy1 :
๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ
2026-04-10 17:43:29
0
jihad_.05
๐“†ฉ โฐโต ๐“†ช :
Bzhyy ๐Ÿคฉ๐Ÿ”ฅ
2025-12-10 14:36:29
1
mehvuu_
โ†ซโ™ฏ๐—”๐Ÿณ๐—บ๐—จ๐˜†๐Ÿฌ๐Ÿณ :
Gulamn๐ŸŒน
2026-01-14 13:37:16
1
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Teriyaki Sauce Recipe 200g (3/4 cup) soy sauce 150g (2/3 cup) mirin 100g (1/3 cup) sake 8g (2 cubic-inch) kombu 75g (1/3 cup) brown sugar 50g (2 Tbsp) honey 20g (2 Tbsp) ginger, finely chopped 5g (1.5 tsp) garlic, finely chopped 3g (1 tsp) black peppercorn, toasted and coarsely cracked 3g (1/2 cup) katsuobushi 15g (1 Tbsp) rice vin Cornstarch slurry (equal parts water and corn starch) (Imperial measurements are approximate) * Steep the kombu with soy, mirin and sake for 15 minutes. * Add everything else except katsuobushi and rice vinegar. Simmer for 20 minutes. * Remove the kombu and bring to a boil. * Turn off the heat and add the katsuobushi. Steep for 15 minutes and strain, pressing on the solids. * Thicken the liquid with the cornstarch mixture, a little at a time, until it coats the back of a spoon. * Once cooled to room temperature, add the rice vinegar. Store in the freezer. #teriyakisauce #nycfoodie #homecookingrecipes #chicken #chickenteriyaki #highfibermeals
Teriyaki Sauce Recipe 200g (3/4 cup) soy sauce 150g (2/3 cup) mirin 100g (1/3 cup) sake 8g (2 cubic-inch) kombu 75g (1/3 cup) brown sugar 50g (2 Tbsp) honey 20g (2 Tbsp) ginger, finely chopped 5g (1.5 tsp) garlic, finely chopped 3g (1 tsp) black peppercorn, toasted and coarsely cracked 3g (1/2 cup) katsuobushi 15g (1 Tbsp) rice vin Cornstarch slurry (equal parts water and corn starch) (Imperial measurements are approximate) * Steep the kombu with soy, mirin and sake for 15 minutes. * Add everything else except katsuobushi and rice vinegar. Simmer for 20 minutes. * Remove the kombu and bring to a boil. * Turn off the heat and add the katsuobushi. Steep for 15 minutes and strain, pressing on the solids. * Thicken the liquid with the cornstarch mixture, a little at a time, until it coats the back of a spoon. * Once cooled to room temperature, add the rice vinegar. Store in the freezer. #teriyakisauce #nycfoodie #homecookingrecipes #chicken #chickenteriyaki #highfibermeals


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