An adapted recipe from an Italian cook book. Neither the books version nor this one calls for cream, contrary to how carbonara is commonly served. Prep time includes time it takes to boil water(before adding pasta).
My attempt at a thick teriyaki sauce as close to restaurant style as possible. It is, in my opinion fairly good considering the numerous trials and errors and "eyeball" measurements it took to get here. This sauce also serves as an excellent marinade (before you thicken/reduce it).
It has taken me a long time and many trials and errors to discover what I believe to be an ideal dipping sauce for pot stickers etc. Here it is. You can use any amounts you desire depending on how much sauce you will need. the only measurements that are important are the ratios.
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