Honey Teriyaki Glaze
Use this for ribs and chicken wings
Makes enough for: 1 batch glaze
Ingredients
- 15 mls sesame oil
- 5 cm fresh root ginger, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 15 mls sesame seeds
- 220 g honey
- 80 mls soy sauce
- 30 mls rice vinegar
- 15 mls sriracha
- 45 mls water
- 15 mls cornflour
Method
- Place the sesame oil into a frying pan and heat over a medium temperature
- Add the ginger, garlic and sesame seeds and sauté until the ginger has softened
- Add the honey, soy, vinegar and sriracha and stir to combine
- Bring to a simmer and cook for 2 minutes stirring to prevent the sauce from catching
- Place the water into a cup and add the cornflour
- Whisk to combine then increase the stove temperature
- Slowly pour the cornflour slurry into the mixture, whisking while you do so
- Bring to the boil and cook until thickened
- Remove from the heat and set aside to use as needed
- Store any leftovers in a sterilized glass jar
Notes
See this post on how I sterilize my glass jars.