Title: Stuart Anderson's Teriyaki Sauce
Categories: Sauce
Yield: 1 Servings
| THE REGISTER |
| 1/4 | c | Sesame seeds |
| 2 | c | Soy sauce |
| 3/4 | c | Sugar |
| 1 1/2 | tb | Hot pepper sauce |
| 3/4 | ts | Pepper |
| 1 | tb | Garlic, minced |
| 1 | tb | Ginger, minced |
| 1/4 | c | Asian sesame oil |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 | tb | Brown sugar |
Toast sesame seeds: Place in sm skillet on med heat. Shake to keep seeds
moving and toast until lightly. Browned. Combine with soy sauce, sugar, hot
sauce, pepper, garlic, and ginger. Stir in sesame oil. Bring to simmer. Mix
together cornstarch, water, and brown sugar until smooth. Stir into hot
glaze. Simmer until sauce is slightly thickened. Makes 2 3/4c. Serve as
basting sauce or marinade for baked, broiled, or grilled chicken, beef,
steak, pork chops, or fish. S: Ask Your Neighbor