Teriyaki Sauce

This is my rendition of homemade teriyaki sauce. The ingredients are few and it goes together in about 15 minutes. I like having it on hand for chicken, rice, leftover noodles. It’s a nice condiment to have in the fridge to grab. It’s much cleaner than anything in the store and tastes better. You can also adjust it to your taste. Spicy, a little sweeter, it’s all flexible.

For Teriyaki Sauce:

Makes about 2 cups

1 teaspoon vegetable oil

6 garlic cloves (peeled, sliced)

6 inch knob ginger (peeled, sliced)

3 teaspoons crushed red pepper flake (if you don’t want it spicy, omit)

2 cups reduced sodium soy sauce

1/2 cup honey

1/2 cup water

2 tablespoons corn starch

In medium sauce pan, heat 1 teaspoon oil over medium heat. Add garlic, ginger, and crushed red pepper. Do not let garlic brown, keep heat low but let cook 2-4 minutes until garlic is cooked. Add soy sauce, bring to low simmer, cook an additional 3-4 minutes. Remove from heat and strain mixture through a fine sieve into a heatproof bowl. Place strained mixture back into pan and add honey. In separate small bowl, add water and corn start, let dissolve. Add corn starch mix to soy sauce over low simmer. Stir constantly until thickened. Remove from heat. Cool completely, place in jars with tight fitting lids. Will keep 1-2 weeks in refrigerator.