Ginger Teriyaki Sauce for Teriyaki Chicken Potsu
1.3g saturated fat
1 tbsp groundnut oil
1 shallot, diced
10g (¼oz) peeled fresh root ginger, sliced
1 tsp cornflour or potato flour
100ml (3½fl oz) water
3 tbsp teriyaki sauce
1 tbsp soy sauce
½ tsp black pepper
1. Heat the oil in a small saucepan and fry the shallot and ginger over a medium heat for 1 minute.
2. Put the cornflour or potato flour in a cup or small bowl and mix with a tablespoon of water to a smooth paste, then add to the shallot and ginger along with the measured water, the teriyaki and soy sauces and black pepper.
3. Bring to the boil, stirring as the sauce starts to bubble and thicken, and cook for 1 minute, then remove from the heat.
- Book Name: Itsu
- Chef Bio: itsu’s take on the classic Japanese sauce, the addition of fresh ginger gives it added zing. Use this sauce to glaze salmon or chicken, or to dress vegetables.