Teriyaki sauce

Place all the teriyaki ingredients apart from the corn flour in a small saucepan.

Bring to the boil, turn the heat down and simmer for about 3 minutes until the sugar has dissolved.

Let it cool a little and sieve to a clean saucepan.

Bring it back to the boil.

Mix the corn flour with a little water, pour into the sauce and cook, stirring, until it thickens.

Add a little water if it’s thicker than it needs to coat the back of a spoon.

When cold, decant it into a jar or a plastic tub, seal tightly and keep in the fridge for up to 2 weeks.