1tablespooncornstarch mixed with 1 tablespoon water to make a slurry to thicken the sauce.or arrowroot powder
Instructions
Teriyaki Marinade
In a small bowl, whisk the ingredients (except the cornstarch slurry) together until well blended.
If not using right away, store the marinade in a jar with a lid in the fridge for up 7 days. To use, add meat or poultry with the marinade to a resealable bag or marinating container.
Teriyaki Sauce (thick and glossy)
In a small saucepan, combine tamari, rice wine vinegar, toasted sesame oil, minced garlic, ginger, and brown sugar. In a small bowl, combine water and cornstarch, then gradually whisk in this slurry to the saucepan over low-medium heat. Bring to a boil, then reduce the heat and simmer until the sauce is thick and glossy. Remove from the heat to cool, or brush on your food before serving.If you're making stir fry, you don't need to cook this sauce first. Add the teriyaki sauce mixture (with the cornstarch slurry) to the stir fry pan once the vegetables are tender-crisp, stirring occasionally as it thickens and becomes glossy. It will cook in the pan with the vegetables.
Notes
You can thicken this sauce with either cornstarch or arrowroot powder. I find arrowroot sometimes makes a "goopy" sauce, so I prefer cornstarch.Store the marinade in a tightly covered container in the fridge for a week, or freeze for longer storage.