The Professors Tangy Teriyaki Sauce

Tangy teriyaki sauce with a hint of citrus. Easy to make and great for marinating, grilling, or putting on top of rice.

Step: 1

Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.

Step: 2

Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

Per Serving: 55 calories; protein 0.9g; carbohydrates 9.7g; fat 0.5g; sodium 723mg.

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This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .