Teriyaki Sauce
- Simple recipes
Ingredients
- 3/4 cups (175 mL) chicken stock
- 1/2 cup (125 mL) soy sauce
- 1/3 cup (75 mL) mirin (or 1/4 cup/50 mL sake and 2 tbsp/25 mL corn syrup )
- 2 tbsp (25 mL) granulated sugar
- 3 slices gingerroot
- 1 tbsp (15 mL) cornstarch
Preparation
In saucepan, stir together stock, soy sauce, mirin, sugar and ginger; bring to boil. Reduce heat and simmer until reduced by half, about 20 minutes.
Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce and simmer until thickened, about 2 minutes. Let cool; discard ginger.
(Make-ahead: Refrigerate in airtight container for up to 1 month.)
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...