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Teriyaki sauce
Makes 360ml Sauces and accompaniments
Ingredients
- 240ml soy sauce
- juice 1 lemon
- 1tbsp saké
- 1tbsp mirin
- 1tsp rice vinegar
- 2tsp sesame oil
- 110g brown sugar
- 4 garlic cloves, grated on a microplane
- 4tsp grated fresh ginger
- 4tsp sambal oelek
- 1tbsp cornflour
Method
Put all the ingredients, apart from the cornflour, in a small pan. Bring to a simmer and cook for 2 to 3 minutes.
In a small bowl, stir together the cornflour and 60ml water, then pour into the teriyaki sauce while whisking. Bring the sauce back up to a simmer and cook for another minute or two. If the teriyaki sauce begins to get too thick, add a little water to thin it out. Cool and keep in the fridge until ready to use.
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