Signature Teriyaki Sauce

This sauce is versatile and on the sweeter side. It came out of the need to cater a friend’s who wanted a Hawaiian style food service. Feel free to check out the Hawaiian style macaroni that accompanied the chicken. Though this sauce was meant to mimic a local restaurant’s, one who’s clocks run always on Hawaiian time. *cough* It can easily be used in any asian style dish and is highly changeable to your needs. If you want more salt, add more dark soy, more sweet, more brown sugar, want it thicker? – add two tablespoons of corn starch etc. Enjoy! 
**Note that this sauce made with the gluten free tamarind sauce works wonderfully as well.**

-NH

The Recipe: Yields about 6 cups

Ingredients:

  • 1 cup soy sauce
  • 3 Tbs Rice Wine Vinager
  • 2 Tbs White Vinager
  • ¼ Cup Dark Soy Sauce
  • ¾-1 Cup Water
  • ¼ Cup white sugar
  • 1 ¼ Cup Dark Brown sugar
  • 3 Smashed garlic cloves
  • 2 slices ginger (peeled)
  • 2-3 tsps sesame oil

Method:

Combine all ingredients in a large pot (at least 8 cups large). Bring to a slow boil while stirring continuously. Boil for about 5 minutes and allow to cool naturally with no coverings. For a less bitter/acid sauce omit the white vinegar. Once cooled run it through a strainer of your choosing or use a slotted spoon and store in the refrigerator up to 2 months, preferably sealed in a jar or something where air won’t bother it. If you’re like me though it won’t last that long!

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