Restaurant quality teriyaki sauce that isn’t too salty, just perfectly balanced. Use this for any stir fry, rice bowl, or on baked salmon!
Ingredients
- 120 ml soy sauce
- 50g brown sugar
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp honey
- 1 tsp sesame oil
- 3 tbsp mirin (sub dry sherry or rice vinegar with 1 tsp sugar)
- 3 tsp cornstarch with 4 tsp water
- 1 tbsp sesame seeds
Directions
- Combine all ingredients except for the cornstarch and sesame seeds in a frypan over medium low heat. Cook together until garlic and ginger are fragrant.
- Add the cornstarch slurry to thicken and top with sesame seeds. Use right away or store in the fridge for later recipes.