Lay out all supplies before starting the cooking process, the teriyaki sauce cooks very fast!
Measure and prep all ingredients before starting. The cooking is the last step when making this sauce.
Make sure me the garlic is minced very fine, when you eat this sauce it is better if it is smooth. So take the time to make sure the garlic is minced well.
Grab a small pice of ginger. And use. The spoon technique to peel it.
Then start mincing it.
Both garlic and ginger should be the same size and very small.
In the small sauce pot (off the heat) add the garlic, ginger, and the brown sugar.
Then add the soy sauce, pine apple juice and honey off the heat.
Measure the corn starch.
In a SEPARATE bowl mix the corn starch and the water.this mixture is called a slurry. It's function is to thicken sauces (like roux).
Whisk the slurry until there no clumps and it looks like milk. Reserve this mixture for later but have it ready before cooking the sauce.
Turn the stove top burner on to medium heat.
Use a rubber scrapper to mix the sauce. Be sure to scrape the bottom of the pot and sir it constantly! It will burn on the bottom if you do not stir.
Bring the sauce on the heat to a boil.
Once the mix starts to boil SLOWLY in an even stream whisk in the slurry. Once the slurry is mixed in keep whisking until the mixture is thickened, about 1-2 minutes. Keep the heat on medium low.
To test to see if the sauce is finished coat the back of a spoon in the sauce and drag your finger through it, if the sauce is finished you will see a clear, defined line. This is called nappe.
Pour the sauce into a small bowl and let it sit while you clean up. Wrap it once the mixture has cooled.