Hawaiian Teriyaki Sauce Recipes

HAWAIIAN BEEF TERIYAKI

Steps:

• Mix together all ingredients, excluding beef. Set aside about 1/2 cup of the sauce, cover and refrigerate.
• Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great).
• Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don't have to grill it for too long).
• Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice and/or grilled fresh pineapple.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

HAWAIIAN GRILLED TERIYAKI CHICKEN

Steps:

• Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible). Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
• In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
• Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).Continue to grill chicken until done (165 degrees internal temp).
• Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

HAWAIIAN BBQ SAUCE: HULI HULI SAUCE

Steps:

• Grate garlic on a microplane or chop to a very fine mince.
• Peel 1" of a piece of fresh ginger, then grate on a microplane. See notes about storing fresh ginger.
• Place all ingredients into a pan and stir to mix well.
• Bring to a boil and stir constantly until thickened and reduced, about 5 minutes once boiling
• Store in airtight container up to a week.
• Can be used as a marinade or brushed on while grilling or baking.
• Reserve some sauce to serve on the side for people to be able to apply at the table themselves.

HAWAIIAN TERIYAKI SAUCE

Steps:

• Combine the soy sauce, sugar, and grated ginger in a small saucepan. Bring to a boil, and then simmer for 10 minutes.
• Remove from heat and pour the sauce into a glass jar. Let cool, cover and store in the fridge. Use as needed (see notes below).

GENUINE HAWAIIAN TERIYAKI SAUCE

Steps:

• Mix soy and sugar in small sauce pan over low heat just enough to dissolve sugar. Remove from heat and add remaining ingredients.
• Let cool and store in a glass jar in refrigerator.
• A light inexpensive soy works well for this, just make sure it is real not one with caramel coloring as an ingredient. Tamari is a bit too heavy for this, though will work in a pinch.
• I use my parmesan cheese grater to grate ginger--comes out well that way.
• This is also great on noodles, tofu, vegetables, added to stir frys, besides grilled meats and burgers.

HOMEMADE TERIYAKI SAUCE

Steps:

• Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

HAWAIIAN STYLE TERIYAKI SAUCE

Steps:

• In a saucepan over medium heat, combine all the ingredients together. Stir well and simmer until the sauce thickens, about 25 minutes. As it cools off, the sauce will thicken more.

HAWAIIAN TERIYAKI SAUCE

Steps:

• Combine all the ingredients in a bowl and whisk together well.
• Place in glass container, cover, and let sit for at least 1 hour to incorporate the flavors.

GOURMET HAWAIIAN HOT DOGS WITH TERIYAKI AIOLI

Steps:

• To make the teriyaki aioli, combine garlic and salt in a small bowl until a paste forms. Add in the teriyaki sauce to the mayonnaise. Then, whisk in mayonnaise, olive oil, and lemon juice. Season to taste with kosher salt and pepper. (NOTE: You can make this aioli one day ahead. Keep refrigerated until ready to use.)
• Preheat barbecue. Brush pineapple slices with olive oil on both sides to prevent them from sticking to the grill. Place pineapple and hot dogs on the barbecue and grill until pineapple is nicely glazed and the hot dogs are cooked through and browned on the outside, about 7-9 minutes. If the pineapple is done first, remove the slices from the grill and set aside.
• Place one cheese slice on each hot dog. Close the barbecue for 1-2 minutes to let the cheese melt.
• Lightly brush the inside of your hot dog buns with olive oil and place on grill for 1-2 minutes.
• Remove hot dog buns from grill and place on a serving platter. Insert one hot dog into each bun and top with grilled pineapple, chopped mango, jalapeño peppers, diced tomatoes and sliced red onions. Drizzle with teriyaki aioli and serve immediately with extra sauce on the side for dipping.