Makes about 2 ½ cups

Most people are unaware that Teriyaki Sauce is simply flavored soy sauce and quite easy to make at home.  Why make it yourself?  So you don’t have yet another bottle cluttering up your limited shelf space and going into the land fill and so you can adjust the seasonings to suit you taste.  This is a basic recipe for Teriyaki.  You may make it sweeter or less sweet, more garlic or less, more ginger or less.  Make it to suit your families taste.

Incidentally, neither Teriyaki or Soy sauce need to be refrigerated.  I buy my soy by the gallon and store it in the pantry where I have had it sometimes for years.  If I have it for years, why buy so much.  I buy it when it is on sale.  Also I cook in spurts.  Sometimes I’ll cook a lot of oriental dished, sometimes hardly any.

2 cups dark soy

¼ cup Mirin (rice wine) or inexpensive Sherry

½ cup sugar

6 to 8 cloves of garlic, very thinly sliced

2 or 3 thin slices of fresh ginger root, cut into thin julienne

1 green onion or scallion, chopped small

1 teaspoon sesame seed (optional)