Ginger Teriyaki Marinade

1/3 cup soy sauce
1/3 cup water
1/3 cup rice wine or sake
7 tablespoons sugar
1 1/2 tablespoons minced fresh ginger
1 teaspoon dried chili pepper flakes
1 1/2 tablespoons cornstarch
sesame seeds (toasted, to taste) (optional)

1. Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
2. Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

Dan’s note: this was really good. I used slightly less soy sauce and a lot less sugar (I used honey instead, but less than 7 tbsp)