Place the soy sauce, wine, sake or Sherry, sugar and ginger slices in a 2-quart saucepan

Bring mixture to a boil; lower heat and simmer 3 minutes

Stir together water and cornstarch and whisk into sauce

Stir over medium heat for 1 minute or until thickened

Strain sauce and cool completely. Yield: 1 cup SUGGESTED USE: This is a delicious teriyaki sauce that can be used as a marinade, a glaze or as a dipping sauce

Try it on boneless chicken breasts (2 to 4 hours), chicken kabobs (2 hours), beef steaks (2 to 4 hours) or kabobs (2 to 3) hours

It is also very good on pork tenderloin (2 hours), shrimp (1 hour) or firm fish fillets (30 to 90 minutes).