Teriyaki Sauce

Serve leftover sauce with grilled chicken or pork, or freeze up to 1 month.

Yield:

Makes 3 1/2 cups

Recipe from


Ingredients

1 cup sugar
1 cup sake
1/3 cup mirin (rice wine)
1 cup low-sodium soy sauce
1 teaspoon minced fresh ginger
1/3 cup water
2 tablespoons cornstarch

Preparation

Combine sugar and next 4 ingredients in a medium saucepan. Bring to a boil.

Combine water and cornstarch in a small bowl with a wire whisk; add to soy sauce mixture. Return mixture to a boil; boil 2 minutes or until mixture begins to thicken. Cool completely.

Note:

Paul Miller,

Cafe Sambal,

April 2005