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It is Day Two of my Big Island Style Hawaiian Teriyaki blog mini-series. Day One I provided the basic recipe for my Big Island Style Hawaiian Teriyaki, a great sauce for marinating things to grill, bake, or broil. Today I’m sharing my Teriyaki Glaze. It is super sweet, and delightfully delicious on (in my opinion) pretty much everything. (I’ve even tried it on ice cream. I don’t recommend it, but I liked it in small amounts.
Check out Day 1 – Big Island Style Hawaiian Teriyaki Marinade to see the first post of the week. Uses for today’s recipe are awesome. My son and I most frequently use it on ribs, baked or grilled. But it is great on any meat I’ve tried so far and quite tasty in stir-fry. Unfortunately the SD card which all of my photos are on are was recently corrupted so I don’t have photos of any food created with it.
Recipe contain affiliate links:
- 1-½ cup Aloha brand shoyu original flavor (soy sauce) (#Ad)
- 1 cup brown sugar (#Ad)
- 1 cup white sugar (#Ad)
- ½ inch piece of fresh ginger sliced thinly
- 10 fresh garlic cloves (chop 10, leave 10 whole)
- 2 bunches of green onions chopped greens only, reserve whites for another recipe (or one whole bunch of green onions)
- 2 tablespoons corn starch (#Ad)
Make your glaze. Reserve two tablespoons of shoyu on the side. In a pot, combine the shoyu, white sugar, dark brown sugar, ginger slices, green onion, and minced garlic cloves. Bring to boil. Stir to keep from boiling over and reduce heat to medium if necessary. Sauce will appear to foam. This is just tiny bubbles forming quickly. Cook for at least three minutes. Do not let burn. Once sauce appears to thicken slightly (it will be very slight) combine cornstarch with reserved shoyu. Stir vigorously until smooth and add to cooking sauce. Cook an additional 3 to five minutes stirring constantly.
Remove from heat and pour into a heat safe bowl to cool. If you do not like the thickness of the sauce and want it thicker, you can add another tablespoon of cornstarch (dissolved in a tablespoon of shoyu) without changing the flavor profile much. You will need to re-cook the glaze if you add the additional cornstarch after the cooking process was completed. And the large ginger and garlic pieces should be removed.
This is a glaze. It will be thick enough to coat a spoon and coat your meat. It will not be barbecue sauce texture. When left to chill overnight it will be about the thickness of a teriyaki glaze from the store. This should not be confused with Hawaiian teriyaki marinade which should NEVER be thickened in ANY way. See the video below for an example.
Tomorrow’s post? Grilled Ribs – Big Island Style Hawaiian Teriyaki
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