Teriyaki Sauce

 
Stuart Anderson’s Teriyaki Sauce

Vintage newspaper clipping

¼ Cup sesame seeds

2 cups of soy sauce

¾ Cup sugar

1 ½ TBSP hot pepper sauce

¾ tsp black pepper

1 TBSP minced garlic

1 TBSP minced ginger root

¼ cup sesame oil

1 TBSP cornstarch

¼ cup water

1 TBSP brown sugar packed

Toast sesame seeds. Combine with soy sauce, sugar, hot pepper sauce, pepper, garlic, and ginger. Stir is sesame oil. Bring to simmer. Mix cornstarch, water and brown sugar until smooth. Stir into hot glaze. Simmer until sauce is slightly thickened. Makes 2 ¾ cups

Note: Serve as basting sauce or marinade for baked, broiled, or grilled chicken, beef, pork chops, fish fillets, steaks or whole fish.