Here’s the drawback, sugar. Yep, it is in almost every single store-bought bottle of the liquid goodness on the shelves. I admit, we all loved Trader Joe’s version. It is made, done and ready to use. What to do? give up? NEVER!!!
Grab an apron, a sassy cute one would be best. Get a saucepan (save up people, spend the money, buy All-Clad, so worth it), turn up the heat to medium and let’s rock this sauce.
1/2 cup soy sauce (go to an Asian store, really, it will be okay, jump out of your mom’s comfortable grocery store…..there is a whole world of goodness out there people), 1/4 cup water, 2 Tablespoons sweet rice wine (I only had brown rice vinegar, worked great), 1 Tablespoon and a smidge of evaporated brown cane juice , 1/4 cup evaporated cane juice, 2 teaspoons minced fresh garlic, 1.5 teaspoons minced fresh ginger, 1 teaspoons sesame seeds (the toasted white will do, however, the black ones are sooooo good). Heat until sugar is dissolved. Then add 1 Tablespoon cornstarch mixed with 1.5 Tablespoon cold water. Add to sauce, simmer until thickened. Then go to town, baby (no, not a real baby, work with me here people).
You can dip some great veggie spring rolls into it. You can make the Happy Herbivore’s hippy bowl with some really lovely garbanzo beans. You can make the meatballs from “My beef with Meat” book and then slather on the sauce. oh, la, la
You know the drill, grab some paper napkins (not saying I have ever needed them before), oh yeah, you may not want to wear a brand new white t-shirt either, just saying. Choose what you are going to enrobe with your freshly made glorious Teriyaki Sauce…………say GRACE and take that first taste with your finger, yep, use your finger. Swipe a taste, like a four-year old at a wedding, sneaking a taste of wedding cake frosting! You can do it.
It makes enough to store in a canning jar in the refrigerator for next time. Sort of like your own version of hitting the grocery store, yippy.
Oh my stars, this recipe rocks. Wait, I just found a recipe that uses raw honey. I will be back with an update. Rock on Teriyaki lovers, rock on!