Teriyaki sauce

• light brown soft sugar↗85g/3oz 85g/3oz
• light soy sauce↗70ml/2½fl oz 70ml/2½fl oz
• large garlic clove↗1 1

  crushed

• piece ginger↗4cm 4cm

  peeled and finely grated

• cornflour↗1 tbsp 1 tbsp
• rice wine vinegar↗1 tbsp/15ml 1 tbsp/15ml
• sesame seeds↗

  (optional)

• spring onions↗2 2

  finely sliced (optional)

Step-by-step instructions

1. 1

   Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

2. 2

   Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.