For marinating meat, you can use it just like that. In fact, I used about half for that purpose. Then, if you’d like some thicker for basting while on the grill, dipping sauce, chicken wing sauce, etc. you’ll need to add a little cornstarch.
Here’s what I did (to incorporate with 1/2 of that amount of liquid above)…
(in a separate small bowl) dissolve 1T corn starch into about 2T of water. Once fully dissolved, add to the teriyaki sauce.
Normally, you should heat this up in a small pan, stirring constantly until thick. However, I did it in the microwave and it came out fine. I heated it on high in about 1 minute increments, stirred, and then continued heating. After about 3 minutes, the sauce was perfectly thickened for basting on the grill!
If that sounds yummy, stay tuned as I’ll be sharing in the next week what we put this tropical teriyaki on!
What homemade sauces/dressings/marinades do YOU like to make?