Betsy’s No Garlic Sweet Ginger Teriyaki Sauce

By Betsy Vail 10/05/19

Ingredients:

• 2 c low sodium soy sauce
• 3½ c agave
• ½ c sake
• 3 Tbs Becca’s No Garlic Hoisin Sauce
• 2 Tbs fresh ginger, minced or grated (to taste)
• 4 tsp ground ginger (to taste)
• 2 tsp rice vinegar
• 2 tsp onion powder
• 1 tsp chili flakes
• 3 Tbs cornstarch
• 3 Tbs cold water
• sesame seeds (optional)

Directions:

1. In a small bowl, stir together the corn starch and water, then set aside.
2. In a medium sized sauce pan on medium heat, whisk together the soy sauce, agave, sake, hoisin sauce, fresh ginger, ground ginger, vinegar, onion powder, and chili flakes.
3. Whisk in the cornstarch mixture to the sauce while it's starting to heat. Bring sauce to a boil and allow the sauce to bubble gently until the sauce begins to thicken (about 20 seconds), then remove the pan from the heat and allow it to cool. 
4. Save the sauce in 2 cup portions, and freeze for later use. 

Creative Considerations:
Use as:

• an on-hand sauce for a quick stir fry
• a marinade for your favorite teriyaki fish, chicken, or beef recipes
• a teriyaki glaze over fish, chicken, or beef (This literally makes everything taste AMAZING!)
• a dipping sauce for fondue Bourguignon

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