But close enough if you're not an afficionado of teriyaki sauce
- Carbohydrate 1.197894375 g
- Cholesterol 0 mg
- Fat 0.007471875 g
- Fiber 0.085406249910593 g
- Protein 0.28074125 g
- Saturated Fat 0.0016725 g
- Serving Size 1 1 Serving (6g)
- Sodium 126.226125 mg
- Sugar 1.11248812508941 g
- Trans Fat 0.0021525 g
- Calories 4 calories
Step-by-step
- Stir all ingredients together in a small saucepan.
- Cook over medium heat, stirring occasionally, until mixture boils.
- Serve hot, or remove from heat, cool and refrigerate, for use in recipes.
Home cooks frequently treat thickeners as optional when reducing soy-based glazes, resulting in a thin liquid that slides right off proteins instead of clinging to them. Understanding how wine acidity and alternative sweeteners interact during reduction prevents culinary missteps.
- Replace the dry white wine with dry sherry or a splash of rice vinegar if you prefer a sharper acid profile to cut through the salinity of the soy sauce.
- Mince the garlic finely using a microplane to ensure the raw pungency disperses evenly into the liquid before it reaches a boil over medium heat.
- Allow the mixture to simmer until it reduces by roughly one-third, coating the back of a spoon cleanly when tested at a gentle simmer.
- Store the cooled reduction in a sealed glass jar in the refrigerator for up to two weeks, or freeze it in ice cube trays for single-portion uses.
Thorough chilling concentrates the residual flavors of the garlic and ginger significantly. Adjust the seasoning carefully after refrigeration since water loss during storage alters the sodium concentration.
