Teriyaki sauce recipe

So for those who have been following me since the beginning of my blog and food adventures that follow, are well aware of two things; that I'm Asian and that I have a passion for food ( whether I'm seeking new spots to pig out on or throwing down in the kitchen ). I'm going to teach you a very simple and basic recipe of mine that is versatile and can be used with just about any ingredient to create a tasty dish.
Teriyaki sauce is a major staple in most Asian cuisine and it doesn't matter if you're a meat eater or vegetarian or even just health conscience, it's uses are endless.  Tonight I used it to make teriyaki chicken, so here's the recipe :
( I'm just going to give the ingredients to make this.  All measurements are up to your discretion and how you eventually cook your dish is entirely up to you.  Grilling or lightly pan fry is usually the top choice but baking, broiling and steamed works just as well)
     Soy sauce
      Ginger
      Garlic
      Green onions (for garnish and flavor )
       Sugar

If used as a marinade, especially with meat, at least one hour is recommended .

The other thing I made for dinner, in case you were wondering is Japanese style curry with shrimp and vegetables. It's really another simple recipe. I bought the Golden curry sauce mix which you should be able to find at most Walmart's in the Asian section,local markets or if you're lucky, at most Asian markets near you. The procedure is simple,all you do is boil your vegetables in water first, which I used potatoes and carrots. Once the vegatables are soft to your liking (which should only take about 10 minutes or so),drain some of the water until it looks like you have at least 2 or 3 cups of water and just slowly mix in the curry which looks like a hard brick but it'll eventually melt away as you slowly mix it. Since I used shrimp, I just left it to slow simmer for about 5 minutes. If you ever decide to use beef, pork or chicken, it'll taste a bit better if you cook your choice of meat first instead of adding it in later ( almost as if you were making a stew or soup)