I had some ginger left over one day after making some ginger syrup for a friend who fell ill, and I was torn between making some spring onion and ginger soy sauce, or make something I have never made before. I very rarely eat teriyaki-based food when I go out to Asian cuisine restaurants, because I find that most of the times the sauces are very sweet and they lack the gingery smoky tones that remind me of the Teriyaki Roast Chicken I would have growing up in Malaysia. I decided to make my own, and I have to say that I rather do like the flavours here. They don’t last as long as store-bought versions, so use immediately or, if you must make it in advance, store it in the fridge and use it within a few days.
- 1 large thumb-sized piece of ginger, grated
- 2 garlic cloves, chopped fine
- 50ml of soy sauce
- 3 tbsps of dark brown sugar
- 2 tbsps of honey
- 1 tsp of rice vinegar
- 100ml of water
- 1 tsp of cornstarch (optional: to thicken)
- In a pot, heat up all of the ingredients (except for the cornstarch), and cook on a gentle heat until the amount has been reduced to slightly less than half.
- Sieve the sauce, and then return to pot.
- Add the cornstarch, if using, to thicken the sauce.
- Use the sauce as a marinade to roast a chicken, or in a chicken noodle stir-fry (as shown in the picture below).