Teriyaki Sauce - beef broth

Method

• Combine broth, water, garlic and ginger in saucepan and simmer on low heat until liquid is reduced by half.
• Strain and discard garlic and ginger.
• Return reserved liquid to saucepan.
• Allow to cool slightly.
• Dissolve corn starch in soy sauce.
• Add soy sauce mixture, sugar and rice vinegar to saucepan with strained liquid and bring to beginning boil- just until slightly thickened.
• Add sesame seeds if desired.
• I usually toast approximately 2 Tbsp.
• of these and add if I am making a sauce for chicken.
• For the sesame teriyaki I use the larger measure of sugar (1/3 C.) producing a slightly sweeter sauce.
• I have also added a few Tbsp.
• honey on top of the sugar for a relatively sweet sauce and even added an extra Tbsp.
• of rice vinegar for extra tang.
• Feel free to adjust any quantities to suit your own personal taste.
• Powdered ginger and garlic are very poor substitutes.
• Take the time to select fresh firm garlic heads and ginger roots in the produce section.
• Here's a tip for storing fresh ginger: Place your unused ginger root in a small clay pot filled with clean slightly damp sand.
• Each time you need a chunk dig it up, slice off what's needed and return to pot.
• Moisten sand on occasion and enjoy fresh plump ginger for the life of the root.