Ingredients
- Honey 1 Tbspn (21g)
- Light Soy Sauce ½ Cup (130g)
- Brown Sugar ¼ Cup (55g)
- Fresh Ginger 1 ½ tspn grated/minced (3g)
- Fresh Garlic 1 tspn crushed (3g)
- Sesame Oil 1 tspn (5g)
- Mirin 3 Tbspn (50g)
- Cornstarch 3 tspns (7.5g) combined with cold Water ¼ Cup (57g)
Tools
- Saucepan/Pot
- Chopping Board
- Measuring Cup
- Measuring Spoons
- Knife
- Grater
- Garlic Press
- Spatula
Method
- In Saucepan combine all the ingredients except Cornstarch and Water.
- On a medium heat bring to a boil and simmer for 4 minutes, stirring continuously.
- Add in Cornstarch dissolved in Water.
- Stir on a medium heat for a couple of minutes or until the sauce has thickened.
- Remove from heat and allow to cool, use for your teriyaki dishes.
- Sauce can be stored in a jar for a week in the fridge for use.
