Teriyaki sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 medium sized jar
Skip to ingredients
- 85g light brown soft sugar
- 70ml light soy sauce
- 1 large garlic clovecrushed
- 4cm piece gingerpeeled and finely grated
- 1 tbsp cornflour
- 1 tbsp rice wine vinegar
To serve
- sesame seeds(optional)
- 2 spring onionsfinely sliced (optional)
Nutrition: per serving
- kcal15
- fat0glow
- saturates0g
- carbs4g
- sugars3g
- fibre0g
- protein0.1g
- salt0.33g
Method
step 1
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. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
step 2
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.
