Teriyaki Sauce
Try this sticky teriyaki sauce as a marinade, glaze, dipping sauce or dressing with roasted veggies, steamed broccoli or brussel sprouts. It’s just as good in meat and fish dishes too.
Makes: 3 servings
Preparation time: 5 minutes
Cooking Time: 5 minutes
Ingredients
- 60ml (1/4 cup) soy sauce
- 3tbsp brown sugar
- 1 clove garlic, minced
- 1tsp fresh grated ginger
- 1tbsp water
- 1tbsp cornflour
- 120ml (1/2 cup) water (room temperature)
- 3tbsp MWELL Microbiome Powder
Method
To make into a marinade:
Step 1:
Stir together the soy sauce, brown sugar, black sesame seeds, MWELL Microbiome Powder, minced garlic, grated ginger, and water.
Step 2:
Pour the mixture over meat, tofu or fish and marinate for 15-30 minutes, depending on what you’re cooking.
To whip into a sauce:
Step 1:
Stir together the soy sauce, brown sugar, black sesame seeds, MWELL Microbiome Powder, minced garlic, grated ginger, water, an extra 120ml of water, and another 1tbsp of cornflour.
Step 2:
In a small saucepan, bring the mixture to a simmer over a medium heat, whisking as you go. Once it reaches a simmer, it’ll thicken into a shiny, sticky sauce. Pour or brush it over your cooked meat, vegetables, or tofu, or serve in a bowl for dipping.
To cook it in a stir fry:
Step 1:
Stir together all of the ingredients in a bowl.
Step 2:
Once your stir fry meat or vegetables are cooked, pour the sauce mixture directly into your hot stir fry pan. Make sure the pan’s really hot – the heat will simmer and thicken the sauce on contact. Give everything a quick stir to coat, then serve.
Tips & Tricks:
Don’t turn leftover marinade into a sauce if it’s touched raw meat. Make a new sauce instead.
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