Teriyaki Sauce, Thick or Spicy

2 Servings
Soy Sauce
Japanese
Spicy Sweet sauce Soy Sauce Japanese

Base Ingredients:
0.5 cup sauce
0.5 cup in (sweet sake)
Flavoring:
0.5 tsp lic ground
0.5 tsp ger ground
1 tsp Huy Fong Sriracha sauce
Thickening:
0.5 tsp nstarch
0.125 cup water

Step One: Base. In a medium sized sauce pan bring the soy sauce, mirin, ginger and garlic to a boil, stirring regularly to prevent burning. Step Two: Thickening. If you would like to thicken the sauce to use as a heavy coating for chicken or other protein, lower pot temperature to medium. Take the cornstarch and dissolve in 1/8 cup water and add to the boiling mixture in Step One. Change the amount of cornstarch to make the sauce thicker, add water to thin the sauce. Step Three: Heat! If you prefer a spicy sauce add in the Huy Fong Sriracha sauce to taste after Step 1 for thin sauce or Step 2 for thick sauce. 1 teaspoon adds a lingering burn but is not overwhelming.


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