homemade teriyaki sauce Combine ½ cup soy sauce and ½ cup mirin (or ¼ cup honey mixed with ¼ cup water) in a small saucepan over medium-low heat. Cook until the mixture bubbles; turn off the heat, and stir in 1 tablespoon minced ginger, 1 teaspoon minced garlic and ¼ cup finely chopped scallions. Store in the fridge for up to 2 days.
This is a traditional ketchup from quebec. Its delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.