Teriyaki Sauce

Look into American pantries and you will be surprised by the variety of ingredients that we use today that were uncommon a generation ago. For instance, salsa is now just as common in American homes as ketchup and mustard. One condiment that can be seen next to our ketchup, mayonnaise, and mustard is teriyaki sauce. Teriyaki sauce is an extremely versatile sauce that can be used to marinate, glaze, or to use as a dipping sauce. Teriyaki sauce works well with chicken, pork, fish, and beef. In Japan, teriyaki sauce is a combination of soy sauce, sugar, and mirin used to glaze grilled or broiled foods. Making your own teriyaki sauce at home is very easy to do. This recipe is not traditional, but is still worth it. Use this teriyaki sauce as a marinade for chicken wings, grilled chicken, or salmon. You can also use it as a glaze your chicken or fish while it cooks.

Ingredients: 

1/2 cup low sodium tamari soy sauce
1/3 cup water
1/3 cup honey
1 tablespoon brown sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced scallion (use the white part of the scallion)
1 teaspoon ground black pepper
2 tablespoons rice vinegar
1 teaspoon sriracha sauce

Method:
In a medium sauce pot, combine all of the ingredients. Stir the sauce to make sure the honey and sugar dissolve. Bring the sauce to a boil. Once the sauce reaches a boil, lower the heat to a simmer. Cook the teriyaki sauce at a simmer for ten minutes. If you want the sauce to be thicker you can add a tablespoon of corn starch while the sauce is simmering. The sauce must be simmering for the corn starch to work as a thickening agent. To use as a marinade, you must cool the sauce down before you can marinate any meat.