Chinese Black Bean Sauce

Not only can you enjoy the Diver Sea Scallops with a Hawaiian Ginger Black Bean Sauce at Merriman’s Kapalua, now you can try it at home. Test out this recipe courtesy of Merriman’s Hawaii Cookbook. Available for purchase here: https:// cookbook/

1 cup fermented black beans
1/4 cup sugar
5 tablespoons soy sauce
1/4 cup mirin
2 large cloves garlic, minced (about 2 tablespoons)
1 (1-inch) piece fresh ginger root, peeled and minced (about 1 tablespoon)
1 1/2 tablespoons cornstarch mixed with 1 tablespoon cold water

Place black beans in a mesh strainer and rinse thoroughly under cold running water. In a stainless steel pot, stir together beans, sugar, soy sauce, mirin, garlic and ginger. Add enough water to cover beans by 1/2 inch. Bring to a low boil, then simmer, uncovered, for 5 minutes. Swirl or stir cornstarch slurry and add to the beans. Stir until thickened. Sauce can be used immediately or cooled and refrigerated for up to 3 weeks.

PC- Merriman’s Kapalua