Teriyaki Sauce

Yield: about 2 cups


  • 1 1⁄2 cups low-sodium soy sauce
  • 1⁄2 cup honey
  • 2 1⁄2 teaspoons peeled, finely grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water


Bring the 1 1⁄2 cups of soy sauce and 1⁄2 cup of honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the 2 1⁄2 teaspoons of peeled, finely grated fresh ginger and stir to combine.

In a cup or small bowl mix the 1 tablespoon of cornstarch with the 1 tablespoon of water, make sure there are no dry clumps of cornstarch left unmixed. Bring the soy sauce based mixture to a boil and then add the cornstarch mixture while stirring, and continue stirring for about 30 seconds. Remove from heat and let the final mixture cool before pouring into desired storage container.

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