3/4 cup Light Soy Sauce (gluten free)
1/4 cup Rice Wine Vinegar
3/4 cup Pineapple Juice - with or without crushed pineapple chunks
1/4 cup water
1 tsp Ginger Root - freshly grated
2-4 garlic cloves - crushed or minced
pinch of CRP
4 Tbls Brown Sugar - firmly packed
1 Tbls locally produced Honey
1/4 cup Cold Water
2 Tbls Corn Starch
1 Tbls Green Onion or Chives - thinly sliced on a bias
Mix all but the last three ingredients together in a medium sized saucepan.
Bring mixture to a boil, whisking occasionally.
When the sauce begins to boil, mix your cornstarch into the ice water until it's completely dissolved.
Whisk the slurry (ice cold liquid and a thickener) into your saucepan and immediately turn the heat down to medium low - low.
Let the sauce lightly simmer until it's at your desired thickness. The longer it cooks the thicker it will get. If it gets too thick, stir in a little more pineapple juice or water to thin it out.
I cook the sauce until it sticks to my spoon and leaves a line when I slide my finger down the spoon.
Either stir the scallions/chives into your sauce or sprinkle them over it after plating your dish.
This sauce has so many great uses: over chicken and rice with a side of macaroni salad (memories of my Hawaiian days), on a chicken sandwich or a hamburger, on pineapple skewers, as a marinade, in pasta salad, over grilled oysters, in a stir fry, over fish or tossed with noodles. I prefer ramen noodles with teriyaki, they hold up to the flavorful sauce.
Teriyaki makes a wonderful dip for stuff like spring rolls and dumplings.
Chicken Potstickers Recipe
Ramen Noodles topped with Teriyaki and Scallions
Tossed Noodles with Vegetables
Salmon Hot Pot Soup
Teriyaki over Poached Fish
Mahalo!
