Prep 1 min
Cook 1 hr
Have you been trying to replicate the Teriyaki sauce they have in Japanese restaurants with no success? Well, this one is for you then. This sauce is great with fish, meat and vegetables, especially anything crispy (e.g. grilled crispy-skin salmon, chicken wings, etc.). As it burns easily it's best added at the very end of the the cooking process or even after cooking is completed. Can be used as a marinade but you will then have to make sure it doesn't burn while cooking. The sauce can be kept in in the fridge for quite some time.
- Add all the ingredients to a small pot, mix and simmer for about an hour or until it thickens.
- NOTE: this sauce is easily burnt so make sure you use the smallest flame you have and mix it ocassionally.