2g(1teaspoon)good quality ground ginger or 6g freshly chopped
40g(2 ⅔tablespoon)mirin or semi-sweet white wine
18g(6teaspoon)cornstarch or ½g xanthan gum
Weigh out your ingredients and put everything apart from the cornstarch and water in the pan. If you are thickening it with xanthan then simply add the xanthan gum and blend it up till thickened.
Otherwise, make a slurry by mixing the cornstarch and water.
Bring the rest of the ingredients to a simmer while whisking.
Add the slurry while you keep whisking until the sauce thickens.
You should now have a wonderfully sweet, salty and gingery sauce. Store in an airtight container in the fridge until you are ready to use it.
If you use fresh ginger then make sure to chop the ginger up as finely as humanly possible or give the sauce a blend when it's done. Small bits of unblended ginger will burn when grilling so make sure it's as smooth as possible.
Store in the fridge airtight for many months. No need to freeze.
Traditional teriyaki does not contain garlic in any form.
Make sure the sauce is nice and thick so that it sticks to whatever you are glazing with it.
Serve with vegetables, chicken, pork, beef or shrimps.