Pete's Food Blog

13. Sep, 2021

Teriyaki sauce Vega

nIngredients:

177 ml soy sauce

60 ml brown sugar

½-1 mild chilli with seeds, fresh or dried, finely chopped

1 1/2 teaspoons fresh ginger, finely grated

2 garlic cloves, crushed

1 tablespoon honey (Vegan use maple syrup)

1 teaspoon sesame oil

3 tablespoons mirin 60ml

water with 3-5 tbl of cornstarch mixed in

Method:

Put all the ingredients into a pan, starting with just 3 tbl of cornstarch mixed into the water.

Bring to the boil and simmer gently for 4 mins. Add if necessary, 1 tbl of cornstarch mixed in a little water. (And repeat again if necessary) until you achieve a consistency that "coats" food, rather than just drips off. You're aiming for something like stiff runny honey.

The sauce will also reduce and thicken the longer you you leave it simmering.

Keeps in the fridge for two weeks in a well sealed container.