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1
Combine broth, water, garlic and ginger in saucepan and simmer on low heat until liquid is reduced by half.
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2
Strain and discard garlic and ginger.
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3
Return reserved liquid to saucepan.
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4
Allow to cool slightly.
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5
Dissolve corn starch in soy sauce.
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6
Add soy sauce mixture, sugar and rice vinegar to saucepan with strained liquid and bring to beginning boil- just until slightly thickened.
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7
Add sesame seeds if desired.
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8
I usually toast approximately 2 Tbsp.
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9
of these and add if I am making a sauce for chicken.
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10
For the sesame teriyaki I use the larger measure of sugar (1/3 C.) producing a slightly sweeter sauce.
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11
I have also added a few Tbsp.
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12
honey on top of the sugar for a relatively sweet sauce and even added an extra Tbsp.
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13
of rice vinegar for extra tang.
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14
Feel free to adjust any quantities to suit your own personal taste.
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15
Powdered ginger and garlic are very poor substitutes.
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16
Take the time to select fresh firm garlic heads and ginger roots in the produce section.
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17
Here's a tip for storing fresh ginger: Place your unused ginger root in a small clay pot filled with clean slightly damp sand.
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18
Each time you need a chunk dig it up, slice off what's needed and return to pot.
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19
Moisten sand on occasion and enjoy fresh plump ginger for the life of the root.
