Soy sauce with ginger at home

1. Peel the ginger.
2. Dilute the soy sauce with water. For a thick paste-like sauce, 300 ml of water is needed per 100 ml of sauce. For liquid soy sauce per 100 ml, you need 50 ml of water and then reduce the proportions of the remaining ingredients).
3. Add starch to the sauce with water and mix well. First, it is better to dilute the starch with a small amount of liquid, and then add the resulting mixture to the main container. So starch will disperse more readily.
4. Add 100 g of sugar (if you have a liquid sauce, then 1 tbsp.l.), garlic salt and ginger.
5. Put the sauce on the fire and cook over medium heat. After boiling, add vinegar and sesame seeds. Stir and cool.
Remember that teriyaki sauce should not be too thick.
Enjoy!