Directions

1. Throw all that in to a pot and bring it to a boil. Reduce to 1/4 volume. Basically, you want to end up with the same amount as the soy sauce you put in. That way the salt content is there, but you have all the extra flavors from the other ingredients.
2. Strain, then bring the teriyaki up to a boil again and add a corn starch or tapioca starch slurry (1 part starch, 2 parts water) to the sauce until it thickens.
3. Simmer for 10 mins
4. Strain contents into a smaller sauce pan.
5. Add water to thin if you over-thicken it.
6. Strain contents into a bottle.

Notes