Step 1

In a small bowl, whisk together the water with the cornstarch until smooth, to create a slurry.

Step 2

In a small saucepan, combine all the ingredients (including the cornstarch slurry.) Bring to a boil, stirring it occasionally to prevent overflow and scorching. Then reduce heat to a gentle simmer for about 4 minutes until the sauce has thickened.

Step 3

Remove the sauce from the heat and allow to cool. Use as desired.

Step 4

(If using as a marinade omit the cornstarch and let the sauce cool completely before using. If not using right away, allow to cool, then transfer to a jar, fasten the lid and store in the fridge. It will keep for 1 week.)

Step 5

This recipe is an Americanized version for Teriyaki sauce. Please refer to the full article for authentic Teriyaki sauce, if preferred.