Teriyaki Sauce recipe by a desperate Jersey Mom who was out of the bottled stuff and looking down the barrel of a salmon ready for the broiler.
½ Cup Soy Sauce
⅔ Cup of Light Brown Sugar (lightly packed)
¼ cup Vermouth
¼ cup rice wine vinegar
½ teaspoon of fresh grated ginger
3 large cloves garlic smashed
No nutrition information available
Mise en place it all and then fuhgeddaboudit. Sorry. Couldn't resist a Jersey joke... Moving on.... Put everything in a small sauce pan. Heat gently to dissolve sugar. You don't want a hard boil here, nothing dramatic. Barely simmer for a few minutes until it reduces and thickens slightly.
New Jerseyaki can be kept a few days in the fridge. It's even better after a day or so. And thicker.