If you prefer a sauce that is more thick and sticky than syrupy, simply thicken the liquid more with cornstarch. The advantage of this homemade teriyaki sauce over a store-bought bottle is that ...
The Japanese version was straightforward and based on three or four ingredients, but American-born teriyaki was tweaked with various components to give it a new character. It is usually more intense ...
To make this teriyaki sauce into a meal, fry some boneless chicken legs, salmon, steak or aubergine in oil until cooked to your liking then pour over the sauce in the pan.
Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile ... Pour the thickened teriyaki sauce over the chicken.
On pasta, it was bold, hearty, thick, and chunky, grabbing firmly to each piece to make sure every ridge was coated. Not only did the sauce get richer and sweeter from the heat, but its harder ...