Your IP: Click to reveal 46. Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar top teriyaki sauce dissolved.

Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature. Once cooled, will keep in the fridge for up to 1 week.

Sprinkle with sesame seeds and spring onions just before serving, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. They are eaten as a snack, appetizer, or part of a meal. Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes. 2,000 calories a day is used for general nutrition advice.