Teriyaki sauce
By Esther Clark
This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
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Prep:5 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 15
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fat 0g
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saturates 0g
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carbs 4g
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sugars 3g
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fibre 0g
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protein 0.1g
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salt 0.33g
Ingredients
- 85g light brown soft sugar
- 70ml light soy sauce
- 1 large garlic clove, crushed
- 4cm piece ginger, peeled and finely grated
- 1 tbsp cornflour
- 1 tbsp rice wine vinegar
- sesame seeds (optional)
- 2 spring onions, finely sliced (optional)
Method
Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.
