Klunker's insanely easy teriyaki sauce
It is recipes like this one, that make me stop and ask myself "WHY DO I EVER MAKE HARD RECIPES?" (and then I remember that cooking makes me happy and I love to cook hard things too)
But this recipe really is so easy and makes amazing teriyaki sauce. I love teriyaki sauce so much. It can be used in so many things, like mushrooms (always my first choice), or noodles or tofu......the list goes on and on.
This recipe makes enough for a few servings. I just jar it up and in the fridge it goes. Keeps for about 2 weeks, but I dare you to try and keep it there that long. :)
**Just a side note. This does have brown sugar in it. Don't be alarmed by it, this is meant as a condiment, you are not eating the whole recipe in one sitting***
1/4c low sodium soy sauce (use GF if needed)
1 tablespoon mirin (if you don't have, don't stress)
1/3c brown sugar (you could also use date sugar or maple syrup)
1 clove garlic, peeled, smashed and minced fine (if you have a zesting micro plainer, use that)
1/4 tsp. fresh, minced ginger
1 1/2 tablespoons corn starch
In a medium saucepan, combine all of the ingredients above. Whisk until well blended.
Place saucepan on stove and set to medium high heat.
Bring to a simmer, stirring often. Cook at a simmer for 2 minutes, and remove from heat.
Stir one more time, and let sit. As it cools, it will thicken.
Transfer to a small glass jar, and let cool completely. Then, into the fridge, or onto your favorite meal.
I hope you give this a try and enjoy it as much as I did. My wife and kids even enjoyed this over udon noodles.