Time 10m Number Of Ingredients 8 Steps:
In a medium sized saucepan over medium high heat whisk together soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Heat it to a simmer. In a small bowl whisk together the water and cornstarch. Slowly whisk into the saucepan. Whisk the sauce constantly until it starts to thicken. Remove from heat and cool.
Time 10m Number Of Ingredients 9 Steps:
Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool. Store in the fridge for up to a week. Makes about 1 1/4 cups teriyaki sauce.
Time 10m Yield 1 cup Number Of Ingredients 9 Steps:
Combine ingredients in a saucepan on medium heat until the sugar is dissolved. To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.
Time 11m Yield 12 Number Of Ingredients 8 Steps:
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute. Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Time 18m Yield 8 Number Of Ingredients 8 Steps:
Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.
Time 6m Yield 1 1/2 cups, approx. Number Of Ingredients 8 Steps:
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens. Heat until sauce thickens to desired thickness. Add water to thin if you over-thick it :).
Time 20m Yield 8 Number Of Ingredients 10 Steps:
Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat. Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.
Time 10m Yield 1 cup Number Of Ingredients 6 Steps:
Mix all the ingredients well. Store in a glass jar with a lid.
Time 5m Yield 1/2 cup, 1 serving(s) Number Of Ingredients 4 Steps:
Gently stir all ingredients together over a medium heat until the honey is dissolved. Ready for use straight away, or bottle and refrigerate for future use.
Time 15m Yield About 1 1/4 cups Number Of Ingredients 4 Steps:
Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes. Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.
