Teriyaki marinade

Amy Melchior from Ripe Deli

Makes 1½ cups
gf, df, vegan
Goes well with chicken, salmon, fish,
prawns, tofu or tempeh.
A great quick marinade - smother it over just about any type of protein.
Serve with buckwheat noodles and piles of steamed edamame beans.
2 tsp CORNFLOUR
¾ cup (180ml) WATER
½ cup (125ml) GLUTEN FREE SOY SAUCE
¼ cup (40g) soft BROWN SUGAR
2 tsp FRESH GINGER, peeled, grated
2 cloves GARLIC, finely chopped
2 tsp SESAME OIL
3 tbsp MIRIN

In a small saucepan mix the cornflour with the water Add the remaining ingredients and stir to combine.
Place over a medium heat and bring to the boil.
Reduce the heat and simmer for a few minutes or until the sauce has thickened a little. 
Remove from the heat and allow to cool. This marinade keeps well in the refrigerator for 6 months.