Tamarind Sauce Japanese cooking recipe

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6 tamarind pods
3 cups water
2 tablespoons sugar

1Shell the tamarind pods and remove the seeds from the pulp.
2Bring the water to a boil in a saucepan, add the pulp, and simmer until the liquid is reduced to 1 cup.
3Add the sugar, stir to dissolve, and simmer for an additional 5 minutes.
4Strain the sauce through a piece of cheesecloth or muslin and squeeze out as much liquid as possible from the pulp.
5Tamarind sauce will keep for about a month when stored covered in the fridge.

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