Hawaiian Teriyaki Sauce

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"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 is 4-6 servings


  • 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 by Step Method

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.


No special items needed.

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