Teriyaki can be found anywhere in Hawaii, from chicken to beef, pork and even SPAM. My husband can cook 2 things, fried rice & Teriyaki Chicken. There are so many different types of teriyaki sauces with at least 2 major ingredients, Shoyu (soy sauce) and a sweetener (Sugar or Honey). Over the past year, my husband and I have been devising a new way to create a better tasting teriyaki sauce with adding more flavors and balancing everything out. Most of the time, it depends on the individual taste, this is a sweeter version of a teriyaki sauce with an option to ‘up the heat’ with some chili peppers. This sauce is a base for a lot of my recipes, so it’s good to know the ingredients by heart.
½ C. Splenda Granulated Sugar
½ C. Aloha Low Sodium Shoyu
½ C. Filtered Water
½ T. Sweet Mirin
1 T. Cooking Rice Wine
1 tsp. Sesame Oil
¼ C. Agave or Honey
1 tsp. Ginger Powder
1 tsp. Garlic Powder
Squirt/Splash of Lemon juice (fresh or concentrate)
1/8 tsp. ground Black Pepper (optional)
Mix all ingredients together. You can add more ginger or garlic powder to taste. For a more salty flavor, add 2 T. Shoyu.
Combine ingredients, plus ½ C. more water, and pour onto meat product. Marinade for a minimum of 1 hour. Best if you marinade for 24 hours.
For thick sauce:
Combine ingredients and place in a small pan, bring pot to boil carefully watching so it doesn’t burn. Reduce liquid by half, it will still look thin, but will thicken when cooled. Use as a dipping sauce or drizzle over food.
Variation: If making it for a thick sauce, add some crushed chili peppers in for a little heat. It should complement the sweetness well.