Teriyaki Sauce

This teriyaki sauce is not as sweet, sticky or thick as teriyaki sauces go. In fact, it’s downright wine friendly (try a malolactic white) and you’ll be converted to a different part of teriyaki sauce spectrum. That’s not to say that this sauce isn’t a fan favorite among kids or snacky adults.

DETAILS

Makes: 3 Cups
Serving size: 1 oz
Keeps: 4 days
Time: 15 minutes

QUICK LINKS TO OTHER RECIPES
Parmesan Crisps

FOR THE SAUCE BASE
1 TBSP oil
1/4 Cup garlic, chopped
2 chilies, whole
2 TBSP pickled ginger
2 Cup pineapple juice
1/2 Cup soy sauce (we use GF tamarin)
3/4 cup brown sugar
1 tsp white pepper
2 cloves star anise

FOR THE SLURRY (after you strain the sauce base)
1/4 Cup pineapple juice for slurry
2 TBSP cornstarch

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Over medium high heat:
Add oil and garlic to a sauce pan and cook to tender, add chilies to bloom.
Add pickled ginger, pineapple juice, brown sugar, soy and white pepper. Stir to dissolve brown sugar.

Boil sauce ingredients for 2 minutes to combine flavors then turn the heat down to a low simmer for 5 minutes. Stir occasionally. The sugars in the sauce will settle and burn if the pot is unattended for too much longer than five minutes.

Strain sauce and return it to the stove.

Make slurry of cornstarch and pineapple juice and whisk in to simmering (but not boiling) sauce.

Ladle over just about anything.