​Teriyaki Sauce

1/2 cup water

5 tablespoons brown sugar

3 tablespoons Honey Ginger Vinegar

2 tablespoons Toasted Sesame Oil

3 tablespoons soy sauce (regular or low sodium)

1/2-1 teaspoons freshly grated ginger

Pinch of black pepper


​Combine all ingredients in a small pot.  Simmer the sauce 6-9 minutes until reduced by half and slightly thickened (it will thicken a bit more when it cools).  Watch to be sure it doesn't dry out and burn.  Remove from heat and let it come to room temperature.


When using, drizzle a light layer on your food and cook most of the way through.  A couple minutes before the food is cooked, add another layer of sauce.  Serve the remaining sauce on the side.


This sauce can be used on poultry, beef, pork and fish, as a marinade or as a dressing for an Asian-style salad or slaw.


​*  Note that because this sauce contains sugar, it will easily burn.  When grilling, it's nice to use a foil pan or grill mat.  The sauce will keep in the fridge for 3-4 days.