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Teriyaki sauce

updated

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Ingredients for 1 servings:

  • 250 g brown sugar
  • 350 ml soy sauce
  • 500 ml chicken stock
  • 2 tbsp cornstarch
  • 4 tbsp water, cold

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Caramelize the sugar in a saucepan until light brown, then deglaze with soy sauce and stock. Boil until the sugar is completely dissolved. Mix the starch and water and add, stirring to a boil. Bottle and keep refrigerated. This yields about one liter of sauce, which will keep for 4-6 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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