Prep 10 mins
Cook 30 mins
I had a hard time finding a good teriyaki recipe, there are so many different kinds. I found this on the internet, it is a Hawaii style teriyaki, and has the taste I was looking for (grew up in Hawaii). This is very sweet, and thick, and I usually dilute it a little before using it.
- 236.59 ml shoyu (Japanese soy sauce)
- 236.59 ml sugar
- 3 inch fresh ginger, peeled and sliced
- 4 clove garlic, crushed with the side of chefs knife and peeled
- Stir together shoyu and sugar in a small saucepan over low heat until sugar dissolves, about 2 minutes.
- Add ginger, garlic, and simmer for about 30 minutes.
- Remove and discard ginger and garlic.
- Sauce will keep in a sealed container in refrigerator for at least a month.
This sauce is delectable it's so simple but the results are impeccable. I've made it both with japanese style soy sauce and regular soy sauce, both are great (although following the recipes suggestion did seem to work a little better). The sauce is also the perfect texture, nice and rich. It kept well for me, although making enough has been more of a problem than leftovers. Totally worth the scary nutrition label.
OMG - this is glorious! It was SOOO easy to make, and smells absolutely heavenly when cooking. I could tell it was good without even tasting it! Did make a few changes: only 3/4 cups of shoyu, added 1/4 cup mirin, and increased garlic to 6 cloves (never enuf garlic!).
American products are extremely pricy where I live (a bottle of ho-hum generic teriyaki sauce is over $5), so seldom had teriyaki. Now, I would make this even if I still lived in the States!!!
It is IRRESTIBLE and I even rike sauce with rac'n'reese.