Teriyaki Hawaiian Style

This is a teriyaki marinade recipe from the Royal Hawaiian Hotel dated around the 1960's. Was brought back from Waikiki by a friend of my grandmothers and added to her recipe box. Suggested meats for Teriyaki are: Chicken, rib-eye or other tender cuts of beef. For Teriyaki Hawaiian Style, each guest spears marinated beef cubes on skewer alternating with water chestnut wrapped in bacon and broils over table hibachi. Heat remaining marinade to boiling and then allow to cool off until just warm and serve for a dipping sauce.

• Ready In: 15 mins
• Yields: 1 cups sauce

Ingredients

• 1⁄2 cup  shoyu
• 1⁄4 cup Bourbon
• 2  tablespoons brown sugar
• 1  tablespoon dry mustard
• 1  garlic clove, crushed
• 1  tablespoon fresh ginger

Directions

1. Mix thoroughly and marinate.
2. Suggested to marinate minimum of 2 hours and best if left in marinade overnight.
3. Marinade can be boiled for a few minutes and then served as a basting sauce or dipping sauce.