This Homemade Teriyaki Sauce is Very Good. I never thought of making this at home! Last time I bought some, it took me a while to decide on what to buy, because I was trying to choose one with the ingredients that I COULD recognize. With this version of Teriyaki Sauce you'll recognize every single ingredient. I used this with the Bacon-Wrapped Teriyaki Chicken Skewers, in the next post. This recipe and picture came from ourbestbites.com, just click on the title.
Teriyaki Sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. You can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Believe it or not, in this recipe, I actually prefer ground ginger; it has a slightly different flavor that I think infuses better in the sauce than fresh ginger.
Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat and use any way you darn well please. You can store it in the fridge in an air-tight container for up to 2 weeks
