teriyaki sauce
It’s Sunday afternoon and I am prepping for the week ahead. This week I decided to make a teriyaki sauce (thanks to my friend Jo!) and some salad dressings. Easy and quick prep which will hopefully make my week ahead easier. As always, my focus is on creating healthy options using quality ingredients.
Store-bought teriyaki sauce is tasty but unfortunately it usually includes highly refined vegetables oils, salt, preservatives and additives. This sauce contains no unhealthy oils. If you are opposed to cornflour, then you can experiment with arrowroot however I haven’t had as much luck with arrowroot. This sauce is nice and thick and can be used as a marinade or as a sauce to add to a stir fry.
Enjoy!
Ingredients - Yield 1.5 cups
1 cup water
5 tablespoons packed brown sugar
1/4 cup soy sauce
1–2 tablespoons honey
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water
Creating the Magic!
Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Keep in an air tight container in the fridge. Eat within the week.