by Patrick Kennnedy
1 cup Shoyu
1 cup brown sugar
1/3 cup ketchup
1/3 cup water
2 oz. Sherry
2 oz. Oyster sauce
Fresh garlic *
Fresh ginger *
Special Teriyaki
1 cup shoyu
1 cup honey
1 cup of chopped green onions
1/2 Vegatable Oil
1/3 cup ketchup
2 oz. Sherry
2 oz. Oyster sauce
Dash of Sesame Seed Oil
Fresh garlic *
Fresh ginger *
* You can substitute powder ginger and garlic as an easier variation.
Generally, I go with the brown sugar recipe, but the honey recipe is also a super variation - and the sesame seed oil works best with the honey recipe.
You can also add a little bit of corn starch to thicken up the sauce. But, generally speaking, you should not add too much corn starch, because the flavor of the sauce may change, and the color turns more brown. Instead, by cooking the sauce slowly in a pan or pot for 30 minutes, and then by aging the sauce for one week in the refridgerator, it tends to thicken naturally and enhance the flavors greatly!
BTW, the Special Teriyaki recipe is derived from Michael W. Perry's recipe.
