Teriyaki Dipping Sauce

from the kitchen of Chef Paul Prudhomme

Makes 1½ cups

1 bottle Chef Paul Prudhomme's Magic Sauce and Marinade® - San Francisco Teriyaki
¾cup chicken stock
½ cup mirin
1½ teaspoons white sugar
1½ 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.