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 Jamaica, Australia, Africa, India and China, ginger is the root of the plant. It…
- 1 tbsp cornflour
- 1 tbsp rice wine vinegar
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 spring and seeds onions just before serving.
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