Teriyaki Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup beef broth
• 1 cup water
• 1/4-1/3 cup brown sugar (may sub. )
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce (i use kikkomen)
• 1 tablespoon fresh ginger (sliced or grated)
• 3 -5 cloves garlic (thin sliced)
• 1 tablespoon cornstarch
• toasted sesame seeds (optional)
• honey (optional)

Recipe

• 1 combine broth, water, garlic and ginger in saucepan and simmer on low heat until liquid is reduced by half.
• 2 strain and discard garlic and ginger.
• 3 return reserved liquid to saucepan.
• 4 allow to cool slightly.
• 5 dissolve corn starch in soy sauce.
• 6 add soy sauce mixture, sugar and rice vinegar to saucepan with strained liquid and bring to beginning boil- just until slightly thickened.
• 7 add sesame seeds if desired.
• 8 i usually toast approximately 2 tbsp. of these and add if i am making a sauce for chicken.
• 9 for the sesame teriyaki i use the larger measure of sugar (1/3 c.) producing a slightly sweeter sauce.
• 10 i have also added a few tbsp. honey on top of the sugar for a relatively sweet sauce and even added an extra tbsp. of rice vinegar for extra tang.
• 11 feel free to adjust any quantities to suit your own personal taste.
• 12 powdered ginger and garlic are very poor substitutes.
• 13 take the time to select fresh firm garlic heads and ginger roots in the produce section.
• 14 here's a tip for storing fresh ginger: place your unused ginger root in a small clay pot filled with clean slightly damp sand. each time you need a chunk dig it up, slice off what's needed and return to pot. moisten sand on occasion and enjoy fresh plump ginger for the life of the root.