Teriyaki sauce

asian low fat sauce teriyaki sauce vegan

N/A

Makes 1 medium sized jar

Source

Ingredients

85g light brown soft sugar

70ml light soy sauce

1 large garlic clove, crushed

4cm piece ginger, peeled and finely grated

1 tbsp cornflour

1 tbsp rice wine vinegar

sesame seeds (optional)

2 spring onions, finely sliced (optional)

Method

Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.