Quick and Easy Teriyaki Sauce
Ingredients
1 cup Water
¼ cup Soy sauce
¼ tsp Garlic granules
½ tsp Ginger (ground)- 5 tsp Brown sugar
1 tbsp Honey- ¼ cup Water
- 2 tbsp Corn flour
Instructions
- Put the 1 cup of water, plus soy sauce, brown sugar, ground ginger and garlic granules into a pan, and hand-whisk together
- Combine the quarter cup of cold water and cornflour in a separate jug to make the “slurry”
- Place a medium heat under the pan mixture, and continue to whisk for a minute
- Add in the “slurry” to the pan, and continue to whisk for a further five minutes
- Stop whisking and reduce heat, allowing a minute or so for the sauce to thicken (letting bubbles appear), then whisk again and remove from heat
Notes
I use a whisk instead of a spoon as it ensures everything gets mixed in together thoroughly.
When adding the “slurry”, the sauce will turn a light brown, and then darken as it thickens.
This sauce can be used straight away from mixing but can also be left to cool, and then kept refrigerated in a closed container and reheated for future use for up to three days.
This marinade goes especially well with salmon (my personal favourite), chicken and pork.
When adding the “slurry”, the sauce will turn a light brown, and then darken as it thickens.
This sauce can be used straight away from mixing but can also be left to cool, and then kept refrigerated in a closed container and reheated for future use for up to three days.
This marinade goes especially well with salmon (my personal favourite), chicken and pork.
Throw in your flavor