Recipe: Stuart Anderson's Homemade Teriyaki Sauce

STUART ANDERSON'S HOMEMADE TERIYAKI SAUCE

2 cups soy sauce
3/4 cup sugar
1/4 cup sesame seeds, toasted*
1 1/2 tbsp hot pepper sauce
1 tbsp minced garlic
1 tbsp minced ginger
3/4 tsp pepper
1/4 cup Asian sesame oil
1/4 cup water
1 tbsp cornstarch
1 tbsp brown sugar

In a saucepan, combine soy sauce, sugar, toasted sesame seeds, hot pepper sauce, garlic, ginger, and pepper. Stir in sesame oil. Bring to simmer.

Mix together water, cornstarch, and brown sugar until smooth. Stir into hot glaze. Simmer until sauce is slightly thickened.

Serve as basting sauce or marinade for baked, broiled, or grilled chicken, beef, steak, pork chops, or fish. Refrigerate leftovers.

*HOW TO TOAST SESAME SEEDS:
Place sesame seeds in small skillet on medium heat. Shake to keep seeds moving and toast until lightly browned.

Makes 2 3/4 cups
Adapted from source: Ask Your Neighbor