Place the soy sauce, wine, sake or Sherry, sugar and ginger
slices in a 2-quart saucepan
Bring mixture to a boil; lower
heat and simmer 3 minutes
Stir together water and
cornstarch and whisk into sauce
Stir over medium heat
for 1 minute or until thickened
Strain sauce and cool
completely.
Yield: 1 cup
SUGGESTED USE: This is a delicious teriyaki sauce that can
be used as a marinade, a glaze or as a dipping sauce
Try it
on boneless chicken breasts (2 to 4 hours), chicken kabobs
(2 hours), beef steaks (2 to 4 hours) or kabobs (2 to 3)
hours
It is also very good on pork tenderloin (2 hours),
shrimp (1 hour) or firm fish fillets (30 to 90 minutes).
