Teriyaki Wurst on a Bun

JAPANESE TERIYAKI SAUCE
1 CUP TAMARI OR SOY SAUCE
1 CUP GERMAN PILSNER
2 TABLESPOONS GERMAN GOLDEN HONEY
1 TEASPOON GRATED GINGER OR ½ TEASPOON GROUND GINGER
1 TABLESPOON TOASTED OR ROASTED SESAME OIL

JAPANESE TERIYAKI SAUCE
IN A MEDIUM SAUCEPAN OVER MEDIUM- HIGH HEAT WHISK TAMARI, AND PILSNER.
REDUCE HEAT TO MEDIUM-LOW AND WHISK IN HONEY THEN SIMMER UNTIL SLIGHTLY THICK ABOUT 5 MINUTES
WHISK IN GINGER AND SESAME OIL, CONTINUE SIMMERING UNTIL THICK ABOUT 5 MINUTES

TO ASSEMBLE TERIYAKI WURST:
SLICE PRECOOKED WURST LENTHWISE AND PLACE IN A PREHEATED MEDUIM-HIGH CAST IRON SKILLET TURNING ONCE UNTIL CHARRED.

BRUSH WITH TERIYAKI SAUCE AND TRANSFER TO PRECUT BUN

SPRINKLE WITH FURIKAKE OR TOASTED SESAME SEEDS