Once you’ve made your own teriyaki sauce, you’ll never buy the store-bought stuff again. Put it on steaks, chicken, veggies—anything.
Ingredients
- 1/2 cup (125 mL) soy sauce
- 1/2 cup (125 mL) mirin (Japanese cooking wine)
- 1/4 cup (60 mL) granulated sugar
- 1 1/2 teaspoons (7.5 mL) cornstarch
- 1/2 cup (125 mL) water
Directions
- Add the soy sauce, mirin, and sugar to a small saucepan. In a small bowl, dissolve the cornstarch in the water, then add the slurry to the pan. Cook, whisking constantly, over medium-low heat, or until slightly thickened and all the sugar has dissolved. Remove the pan from the heat.