This recipe is inspired by my favorite flavor profiles when it comes to teriyaki sauce: sweet but not too sweet, syrupy but still pourable and finger-licking delicious, of course!
Yield: 1/3 cups
Preparation time: 10 minutes
Cook Time: 4 minutes
1/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons dark brown sugar
1 garlic clove, minced
1 teaspoon cornstarch
1 1/2 teaspoons water
Toasted sesame seeds
Green onions, thinly sliced
1. In a small saucepan over medium – low heat, add soy sauce, rice vinegar, brown sugar, and garlic. Whisk until sugar dissolves, approximately 30 seconds.
2. Meanwhile, in a small bowl, whisk together cornstarch and water to create a slurry.
3. Add the slurry to the saucepan with the soy sauce mixture and over low heat, whisk until consistency thickens and coats the back of a spoon, approximately 2 minutes.
4. Remove from heat and use as desired. As an optional garnish, consider finishing with sesame seeds and green onions right before marinating or serving.
Kitchen Note: If the consistency gets too thick, simply thin with a splash of water.