I use this glaze on thick-cut bacon confit for my version of a banh mi. It also pairs well with most meats, like tenderloins, chops, or short ribs, glazed on the grill. This is a thin glaze, so it needs to be applied several times while the meat is on the grill.
Combine the soy sauce, sherry, maple syrup, anise seeds, and chile flakes in a medium saucepan over high heat. Bring to a boil, then remove from the heat and let cool to room temperature.
Transfer to a container with a tight-fitting lid. The glaze will keep, tightly covered in the refrigerator, for up to 1 week.
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