Course: Sauce
Servings: about 2c
Teriyaki Sauce
Recipes vary all over the place so don't be afraid to experiment.
It's best if this sits in the fridge for 24 hours. Keeps there for a couple weeks.
Source
Dan 2022-04, starting from this
Ingredients
| ½ tsp | sesame seeds |
| about 1" | ginger |
| 2 cloves | garlic |
| 2 tbl | the acid (see pullout) |
| 1 tbl | molasses |
| ¼ c | soy sauce |
| 1 tbl | honey |
| 1 c | water |
| ½ c | Splenda |
| 2 tbl | cornstarch |
| ¼ tsp | sesame oil |
Bust Out
| frying pan | |
| food processor | |
| microwavable bowl or saucepan |
Steps
- Put sesame seeds into a frying pan and heat on high until they start to change to golden brown, just 2-3 minutes. While they toast:
- Finely mince ginger and garlic in food processor.
- Add the acid (see pullout), molasses, soy sauce, honey and a small amount of the water so it continues to chop finer.
- Add remaining water, Splenda, cornstarch, and sesame oil and process or pulse so the sides wash down.
- Pour into microwavable bowl or saucepan and cook until clear and thickened.
- Mix in toasted sesame seeds.
"The Acid:" rice wine, rice vinegar, sherry, or white vinegar