By Gary Sanui and Chuck Lee
Combine the following ingredients (makes approx. 1 quart +/-):
2 cups “Kikkoman’s” Soy Sauce (original, not lite)
1 cup white granulated sugar. (Use brown sugar for better tasting marinade)
1 cup Pineapple Juice
½ cup “Mirin” Cooking Wine
5 each garlic cloves (pressed using a garlic press)
¾ Tbs grated “Ginger” (peel ginger prior to grating)
1 each medium lemon (squeeze juice and strain out pulp and seeds) pour juice into mix.
¼ tsp cayenne pepper
*****HEAT UNTIL JUST BEFORE A SIMMER*****
Pour into clean and disinfected storage containers, and store in the refrigerator until ready to use. Marinade should be used at least 12 hours prior to cooking. Do not use marinade that was used in marinating the meet to baste the meat.
To add a little extra zing Gary suggests to use ground up fresh and dried Serrano Peppers to taste to the mixture prior to heating. REMEMBER THE PEPPER DOES NOT HEAT UP THE MIXTURE UNTIL IT SITS A WHILE IN THE MIX, SO BE CAREFUL HOW MUCH YOU PUT IN.
Gary also recommends adding a little high quality SAKI to the ingredients for a better quality marinade and glazing.
Combine all the same ingredients to make the marinade, only strain out all the solids out of the marinade mix after warming the mix. Then add cornstarch and water mixture by siring in slowly. The end result should be about as thick as watery gravy. Pour into clean and disinfected storage containers, and store in the refrigerator until ready to use. This is to be used after the meat is cooked and has been cooling slightly prior to serving.
6 gallons of teriyaki should be used for about 130 to 160 skewers. One Gallon of basting for the same.
Bamboo skewers should be soaked in water overnight prior to use.
