Homemade Teriyaki Sauce

In an attempt to cut down my teenage son's dependance on ultra processed foods to assist him bulking up at the gym, I have been trying to make more homemade condiments.

A bottle of this Teriyaki Sauce now sits in the fridge for him to pour over noodles when he needs a quick snack. The recipe is from BBC Good Food

350ml water

85g light brown soft sugar

70ml light soy sauce

1 large garlic clove, crushed

4cm piece ginger, peeled and finely grated

1 tbsp cornflour

1 tbsp rice wine vinegar

Heat the water, sugar, soy sauce, garlic and ginger in a small saucepan. I put roughly chopped garlic and (unpeeled) ginger into a liquidiser first, hence the 'bits' in my final sauce. 

Heat gently, stirring to dissolve the sugar. Bubble gently for 5 minutes until the sauce is glossy and slightly thickened. 

Combine the cornflour with 1 tbsp water and quickly whisk through the boiling sauce whilst still on the heat. 

Whisk through the rice wine vinegar, adding a splash of water if too thick. 

Pour into a clean jar and leave to cool at room temperature.  This sauce keeps in the fridge for up to a week.

My son pours it over stir fried beef, pak choi, and noodles. We pour it over pan fried salmon with noodles or rice.

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