Teriyaki Dipping Sauce
Makes 1 1/2 cups
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
3/4 cup chicken stock
1/2 cup mirin
1 1/2 teaspoons white sugar
1 1/2 tablespoons cornstarch (dissolved in a small amount of water)
how to prepare
Combine all the ingredients in a saucepan and bring to a boil over medium heat, whisking frequently. As soon as the mixture has thickened, remove from heat and cool to room temperature. Use immediately or refrigerate until ready to use.