Teriyaki Sauce

Author: Canadian Living

  • Portion size 250 servings

Ingredients

  • 3/4 cups chicken stock
  • 3/4 cups vegetable stock
  • 1/2 cup soy sauce
  • 1/3 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons granulated sugar
  • 3 slices gingerroot
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch

Method

In saucepan, stir stock, soy sauce, mirin, sugar and gingerroot. Bring to boil. Reduce heat; simmer for 20 minutes or until reduced by about half. Whisk water with cornstarch; add to pan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger. Let cool.

Nutritional facts about

  • Sodium 7888 mg
  • Protein 10 g
  • Calories 263.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 52 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Sauce