Hawaiian Teriyaki Sauce

4-6
Servings
1m
Prep Time
7m
Cook Time
8m
Ready In


"This is the flavor of Hawaiian plate lunch Teriyaki chicken. My pal used this as a backup at his plate lunch joint when his mad scientist sauce occasionally ran out. The main difference between Japanese Teriyaki and Hawaiian, is there is no Mirin or Saki in it, as they used to be hard to come by in the islands."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (54.8 g)
  • Calories 115.3
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1978.2 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 25.3 g
  • Protein - 2.1 g
  • Calcium - 6.5 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Combine Shoyu, Brown Sugar, Ginger and Garlic in a saucepan

Step 2

Bring up to a light boil

Step 3

Simmer for 8 minutes

Step 4

Let cool and put in a jar, refrigerate.

Step 5

*For cooking, use a bit to marinate the chicken overnight (boneless thighs work best IMHO) cook at medium high heat and keep an eye on it, due to the amount of sugar it will burn easy, the difference between cooked perfectly and burnt to a crisp is about 20 seconds, I usually will go 1 minute a side, brush 'em with some sauce and let 'em go 30 seconds a side.

Tips & Variations


No special items needed.