Saturday, December 8, 2012

Dukan Teriyaki Sauce - Hawaii Style

Teriyaki Sauce - Hawaii Style
We liked this recipe and had we not made it too sweet, we're sure we would have loved it.

Easy to make, easy to use to marinate meats (and seafood), use as a dipping sauce, use as a stir fry sauce, add some to your scrambled eggs before you cook the eggs to add flavor, add some to the water your brown or red rice cooks in to add some flavor, etc.

Most people in Hawaii were either raised eating Teriyaki something (beef, chicken, pork, salmon,  hamburgers, etc) or have been exposed to it.  We can't remember a local family picnic where teriyaki wasn't cooking up on the hibachi.  Our grandmother (as did a lot of other people) always had a jar of homemade teriyaki sauce in the refrigerator.

We found this recipe online and it sounded great.  We botched it by adding too much natural sweetener.  We did use only 3/4s of what the recipe called for, but it was still a bit too sweet for us.  We recommend you add in a small amount of natural sweetener and keep tasting to find a taste you like.

We've already tried the sauce as a stir fry sauce and hope to post that recipe next week.  We'll eventually make some Teriyaki Chicken and maybe some Teriyaki Turkey Burgers.  We took Larry's recipe and only made about a cup of teriyaki sauce...partly because we didn't want to store over 8 cups of sauce in our refrigerator and partly because we just don't eat teriyaki like we used to.  We also boiled the entire mixture because that's what our grandmother used to do!

We used this during Cruise.  The amount of oil didn't cause any weight gain for us.

Makes: a little over 1 cup
Prep Time: less than 10 minutes
Cook Time: approximately 10 minutes, then let it cool

1 c. low sodium soy sauce (we usually fill our cup a little over 3/4s full, then fill the rest with water because one of us has high blood pressure...and yes, we do this to low sodium soy sauce :-))
3/4 c. natural sweetener (or less, depending on your taste)
2 t. Shaoxing wine or dry sherry
2 t. olive oil
1/2 in. ginger, peeled, sliced and crushed
1 clove garlic, peeled and crushed

Combine soy sauce and wine in a bowl.  Add natural sweetener in little by little until you find a taste you like.  Set aside.  In a pan large enough to hold all your liquids, heat oil and brown ginger.  Add ginger to soy sauce mixture leaving oil in pan.  Fry garlic until fragrant, then add soy sauce mixture to pan.  Bring to a boil over high heat, then lower heat and simmer for 5 minutes.  Cool your sauce and store in refrigerator.


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