Stuart anderson's teriyaki sauce

Yield: 1 servings

Measure Ingredient
¼ cup Sesame seeds
2 cups Soy sauce
¾ cup Sugar
1½ tablespoon Hot pepper sauce
¾ teaspoon Pepper
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
¼ cup Asian sesame oil
1 tablespoon Cornstarch
¼ cup Water
1 tablespoon Brown sugar

THE REGISTER

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 Submitted By DAN KLEPACH On 04-28-95

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