Teriyaki Sauce:

Ingredients:

• 2 garlic cloves, grated

• 2 tsp ginger, grated

• 50g brown sugar

• 60ml dark soy sauce

• 60ml light soy sauce

• 2 tbsp honey

• 1 tsp sesame oil

• 2 tbsp white wine or cider vinegar

• 50ml cold water

• 3 tsp cornflour

Instructions:

1. In a saucepan, combine all the sauce ingredients except for water and cornflour.

2. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes.

3. Mix cold water and cornflour together, then add to the sauce.

4. Whisk until the sauce thickens to your desired consistency.

Note: If the sauce becomes too thick, you can add a splash of water to achieve the desired thickness.

Usage:

• For salmon: Dice and fry the salmon before adding the teriyaki sauce or top a fillet of salmon with the sauce and bake in the oven.

• For beef (steak) or chicken: Fry the meat and add the teriyaki sauce.

Pickled Carrots:

Ingredients:

• 4-5 carrots, grated into strips

• 250ml water

• 250ml cider vinegar (boiled)

• 1 tsp each of salt, mustard seeds, peppercorn, fennel seed, cloves

• 2 bay leaves

• Slices of jalapeños (optional)

Instructions:

1. Add grated carrots to a container.

2. In a separate container, mix water, boiled cider vinegar, salt, mustard seeds, peppercorns, fennel seeds, cloves, bay leaves, and jalapeños (if using).

3. Pour the hot liquid with spices over the grated carrots.

4. For better results, leave in the fridge for a couple of hours before serving.

5. For the best results, let it sit in the fridge for 2-3 days before eating!

Enjoy your Teriyaki Sauce and Pickled Carrots!