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225 ml
Easy
10 min
Published 2020
This sweet and salty soy sauce is one of the most popular Japanese cooking sauces. It’s used not only for Teriyaki Chicken but also for Yakitori. It’s great cooked with salmon or in a vegetable stir-fry.
Place all the ingredients in a small saucepan and bring to the boil over medium heat. As soon as the sauce starts to boil, reduce the heat and simmer for 5 minutes, or until the sauce has slightly thickened. Take the pan off the heat and leave it to cool.
Remove and discard the ginger and spring onion. Pour the sauce into a sterilised jar and keep in the fridge for up to 1 month.