My version of the traditional teriyaki sauce – perfect as a stir-fry sauce or marinade and ready in just a few minutes.
Servings 4 servings
- 4 tbsp reduced salt soy sauce you can also use regular soy sauce if that’s what you’ve got in the cupboard
- 4 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 3 tbsp dark brown sugar
- 1 inch cube fresh ginger
Finely grate the ginger (1 inch cube)
Put all of the ingredients (grated ginger, 4 tbsp reduced salt soy sauce, 4 tbsp mirin, 2 tbsp rice wine vinegar, 1 tbsp toasted sesame oil, 3 tbsp dark brown sugar) into a bowl and give it a good stir.
Heat a wok or frying pan until sizzling hot. Add the ingredients and turn the heat down to low. Simmer for 3-4 minutes until it has reduced to about half the volume you started with, it will also darken in colour and become glossier. Stir constantly.
Remove from the heat and it’s now ready to use.
If you’re making this as a marinade rather than a stir-fry sauce then simply stop at step 2 and use it to marinade your chosen meat or fish.
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Calories: 100kcal | Carbohydrates: 17g | Fat: 3g | Sodium: 666mg | Potassium: 40mg | Sugar: 13g | Calcium: 10mg | Iron: 0.4mg