A simple recipe for classic Japanese teriyaki sauce. Great with a stir fry, as a marinade for meat or as a glaze for salmon or grilled chicken or shrimp.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 2cups
Ingredients
1/2cupsoy sauce
1/2cupwater or broth
1/2cuphoney
1/4cuprice wine
2clovesgarlic, minced
2tbspginger, minced
1tbspwater
1tbspcornstarch
1/4tspdried chilies(optional)
2star anise(optional)
Instructions
Bring all the ingredients, except the 1 tbsp of water and cornstarch, to a boil. Allow the sauce to cook at a low rolling boil for 20 minutes. The sauce should reduce down.
Strain the sauce, removing, ginger, garlic, etc.
Bring the sauce back to a boil. In a small bowl or cup mix the 1 tbsp of water and cornstarch until it is a smooth paste. Pour it into the sauce slowly mixing it in well.
Continue to cook for another couple minutes. The sauce should thicken.