1/4teaspoonchili pasteoptional for spicy teriyaki sauce
2tablespooncorn starch
Instructions
In a sauce pan, over medium heat,cook the soy sauce, 1 cup of water, honey, garlic, brown sugar. (If desired, also add in ginger and/or chili paste at this time.)
In a separate small dish or bowl, mix together the corn starch and 1/4 cup cold water. (This will be for thickening the sauce.)
When mixture in sauce pan is heated through, whisk in the cornstarch mixture and continue cooking until teriyaki sauce has thickened.
Serve right away or once cooled, store in refrigerator.
Notes
Sometimes we will double/triple this batch to have a lot on hand for dipping or to make teriyaki chicken wings, salmon, or to drizzle on rice!
Too sweet? - If it's too sweet, simply reduce the amount of brown sugar.
Want more of an acidic teriyaki sauce? Add a splash of rice wine.
Prefer a hint of pineapple that some sauces have? Add a splash of pineapple juice (watch sweetness level).