Mar 10 2013 - Mar 29 2015

Teriyaki Sauce

½ Cup Soy Sauce
¼ Cup chicken Stock
2 Tablespoons Sweet Rice Wine Or Rice Wine Vinegar
3 Tablespoons Brown Sugar
¼ Cup Sugar
1 ½ Teaspoons Minced Garlic
1 ½ Teaspoons Minced Ginger
3 Tablespoons Cornstarch
1 Tablespoon Sesame Seeds (Optional)
  1. Combine the cornstarch with very little water to make a slurry, set aside.
  2. Combine all other ingredients in a sauce pan and bring to a boil, then reduce to a simmer, stirring frequently.
  3. Add the slurry then let heavy simmer until thickened to desired consistency. Add more slurry if you wish for a thicker product.
  4. You may add sesame seeds to garnish.
  5. Cool, or serve hot.

If you want it thicker or thinner use more or less slurry (cornstarch and water).

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