Tasty Stuffs MN: Teriyaki Sauce

Aloha. This is my teriyaki, it might not be the most traditional sauce, but it is Brok' Da Mout (tastes delicious - yummy grinds)! It's also gluten free, for those that are into that.

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.