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Teriyaki Sauce

Instead of buying Teriyaki Sauce, you can make it at home with this simple recipe.  Try it on Chicken and Vegetable Yakitori Skewers.

If you are going to buy your GF Teriyaki, I recommend San-J brand.

“Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.”

Teriyaki Sauce

makes about 3/4 cup

1/2 cup mirin
/4 cup soy sauce or tamari GF
2 tablespoons honey
2 thin slices unpeeled fresh ginger
1 clove garlic, smashed
Pinch of red pepper flakes

In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.

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