Hibatchi Style Teriyaki Sauce

My family and I are total hibatchi/sushi nutjobs.  We could eat there everyday barring the $15.00 lunch price tag per person.  What's a starving, hungry family to do?  Come up with a your own teriyaki sauce to serve over rice and chicken, of course!

Seriously though, this fabulous sauce rivals anything that a restaurant serves and is way cheaper to make that buying a bottle version.  It uses stuff I usually have on hand too, which is handy since I make this about once a week and it's zippy fast to make.  And, using a low sodium soy sauce, I'm controlling the amount of salt and no MSG.  Yay!

Of note:  I use pre-grated ginger and garlic in a squeeze tube.  You can find it in your local produce aisle usually.  They have cilantro, garlic paste...all kinds of stuff in a handy dispensing tube but you can always feel free to grate your own ginger if you have a piece laying around.  Or you can use dried, ground ginger/garlic but I think fresh has more zing and pow to the flavor punch.


Hibatchi Style Teriyaki Sauce
adapted from Witchy, a friend

¼ cup low sodium soy sauce
1 cup water (or chicken/beef broth)
½ teaspoon ground ginger (or 1 Tablespoon fresh from a tube or grated)
¼ teaspoon garlic powder (or 1/2 Tablespoon fresh from a tube or minced)
5 Tablespoons packed brown sugar
2 Tablespoons honey
1 Tablespoon Wondra flour
pepper/salt to taste

In a saucepan, add soy sauce, water, ginger, garlic, brown sugar and honey.  Whisk together over medium heat till warmed through.  Salt/pepper to taste and adjust garlic/ginger to taste if desired. 

To thicken, sprinkle 1 Tablespoon of Wondra over top and whisk thoroughly.  Or alternatively, make a slurry of 2 Tablespoons of cornstarch and 1/4 cup of cold water and add to sauce pan, stirring till desired consistency.

Serve warm as dipping sauce or poured over meat/rice.  Delicous!