The longer you keep this sauce, the more ginger-y it will become, so keep that in mind when deciding how much ginger to use. I personally (as much as I like ginger), make it very mild. Then I can always add more dried or fresh ginger when using it to marinade chicken, if I want. But the sauce itself will be mild enough to drizzle over vegetables and rice too!
Author: Kimi @ The Nourishing Gourmet
Ingredients
1 cup soy sauce or tamari (use tamari for gluten-free)
1 cup of mirin (rice wine)
1-2 garlic cloves, crushed and peeled
1 inch of fresh ginger, cut into three pieces, or ⅛-1/4 teaspoon of dried ginger
Instructions
Place all of the ingredients in a wide saucepan. Bring to a boil and simmer for five to ten minutes, or until the mixture boils down to about 1 cup’s worth.
Cool, fish out the garlic and ginger and refrigerate. Will keep indefinitely.
To marinate chicken wings or legs, coat the meat with the sauce and marinade for 1-4 hours. Cook at 375 for 45 minutes, or until cooked through and browned.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/gluten-free-homemade-teriyaki-sauce-and-lots-of-healthy-frugal-snack-ideas-for-game-day/