So this is one of those recipes that is difficult to make in my house. Not because the recipe is too difficult to prepare, but because I have a husband that is pickier than most toddlers when it comes to trying something new. But, lucky for me and the kiddos, it’s Thanksgiving week and that not only means sleeping in, but also being able to actually cook a lunch. And since the hubby works overnight, I don’t have to take his lunch suggestions into consideration.
This recipe can easily be doubled, which I highly recommend.
Takes about 15 minutes (start to finish)
Yields: about 1 1/2 cups
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 tbsp sesame oil
- 2 inches fresh ginger, grated
- 2 tbsp corn starch
- 1/2 tbsp toasted sesame seeds
- Place corn starch in small bowl and add enough water to make a slurry, stir and make sure that corn starch is dissolved (this will be used to thicken your sauce)
- Combine all ingredients (EXCEPT CORN STARCH and SESAME SEEDS) in a medium pot
- Cook over medium heat until brown sugar is dissolved
- Once brown sugar is dissolved, turn heat up to medium high and add corn starch mixture
- At this point, the sauce will thicken very quickly
- Add sesames seeds and you are done!
- Use this wherever you would a teriyaki sauce.
- Chicken Teriyaki
- Chicken Teriyaki Meatballs
- Chicken Teriyaki Meatball Subs
- Freeze your ginger. It will last longer and be a cinch to grate
- Another one for the "freezes beautifully" section.