Teriyaki Sauce

So after a very busy day, I needed something quick for dinner. It also had to use items that I had on hand. I had meatballs in the freezer, so I looked around for a new sauce recipe. Thanks to www.melskitchencafe.com I found a great one.

Teriyaki Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar, and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.

Pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice.

I can see many meals using this recipe. I think I'll try this sauce with pork chops and chicken. Maybe next time, I'll throw some chicken in the crockpot. Pour this sauce over it and cook on low.

The great part is that this sauce is made using food storage items.