This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers
Nutrition and extra info
Mainly grown in India, Africa, Jamaica, China and Australia, ginger is the root of the plant. It…
Pour 350ml water into a small saucepan with the sugar, soy sauce, ginger and garlic. 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. If you like, sprinkle with sesame seeds and spring onions just before serving.