I’m a person who doesn’t use the same recipe twice very often. There are just too many recipes out there that I want to try. So if I do use a recipe more than once, you better believe that it is one I love!!
I made this Teriyaki sauce back in 2007, and it has remained my favorite recipe for the sauce. It’s not thin like the bottled version, but a thicker sauce that is great for not only marinating, but also dipping. And my past post continues to be one of the most Google-d posts on my blog, so I thought I’d re-post it.
I used it here on beef and mushroom kabobs, but it would be equally delicious on chicken or pork. And it’s so easy that you’ll have to ask yourself why you never made your own before!
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder (i used a couple minced garlic cloves)
5 tablespoons packed brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water
Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.