Teriyaki Sauce
http://www.robertsplace.ca/recipes/teriyakisauce.htm
Chowhound
I'm from Hawaii, too. Here's my recipe. Secret ingredient is water.
- 1-1/2 c soy sauce (shoyu, Aloha brand is what everyone at home uses)
- 1 c water
- 1 c sugar (brown, turbinado, or white, your choice)
- 1 Tbl chopped or pressed garlic
- 2 Tbl grated ginger
The secret technique to Island teriyaki is to marinate for a long time, at least overnight and sometimes for days. Do NOT marinate chicken breasts in teriyaki sauce--they get a really horrible texture. Thighs, drumsticks, wings are okay. Other meats seem to be fine. Beef and pork should be sliced first so the marinade really penetrates.
- tried by mwells
Chowhound
- 2 parts shoyu to 1 part brown sugar (or honey)
- smashed garlic cloves
- smashed fresh ginger (we never bother to peel either the garlic or the ginger)
- dash of sesame oil
- chopped green onions
Boil til the sugar is dissolved. Add more sugar or shoyu until you get the desired sweetness.
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Commercial/Institutional Recipe for Teriyaki Sauce
This is an actual restaurant recipe (that I haven't gotten converted for home use yet) for Teriyaki sauce that is currently in use in a number of small family run Teriyaki places in the Seattle/Tacoma area. It's probably similar to what is used in LA. There may well be variations like using a couple quarts of pineapple, pear, or apple juice as that is used in many restaurant teriyaki marinades (along with apple juice, black pepper, and light corn syrup) ---
Ingredients
- 7 quarts Soy Sauce
- 9 quarts sugar (Measure with the same container you would measure liquid quarts with)
- 18 quarts water
- 3 three inch sections of ginger, peeled
- 3 heads garlic, peeled
- 3 heads lettuce
- 5 medium apples
- 2 stalks celery
- 1 bunch/bundle parsley
- 3 large white onions, peeled
Directions
Wash fruits and vegetables well, then cut into small chunks suitable for blending, removing and discarding stems and seeds as needed. Place fruit/vegetables in a large blender, add water as needed, and liquify. Mix water, sugar, fruit/vegetable blend, and soy sauce in a large stock pot and bring to a boil over high heat. Reduce heat to low and continue cooking at a slow simmer for two hours or until sauce thickens to desired consistancy. Remove from heat and allow to cool. Transfer to storage container, label with contents and date, and refrigerate until use.
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Chowhound
We've been using these 5 ingredients for years. No measurements are given because the amounts depend upon how much you wish to make.
soy sauce and dry vermouth in 1:1 ratio brown sugar (don't overload on this stuff) minced garlic cloves minced fresh ginger root
Mix ingredients well in advance of use.
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sugar, mirin or sake and soy sauce