by Steven Tomlinson

Created on: May 25, 2007   Last Updated: September 16, 2010

I regularly see recipes which call for Teriyaki sauces or marinades, usually store-bought. Although there are some very tasty teriyaki concoctions available at your local grocery store, why not make your own? I used this recipe in our restaurant, Southern Swell Bar B Q, and people just loved it. Since I've sold the restaurant and the new owners have completely changed the menu, here it is for the rest of the world. Aloha!

Southern Swell Teriyaki Marinade and Sauce
Yield: About 2 cups

Ingredients
1 cup soy sauce (if you can get it, I like Aloha Brand Shoyu)
1 cup Worcestershire Sauce
1 cup sugar
1/2 tablespoon lemon juice
2 cloves of peeled garlic
1 piece of ginger root, about half the length of your hand
3-4 green onions
Pinch of salt
2 tablespoons corn starch
2 table spoons cold water

Marinade Recipe:
Rinse the ginger and green onion under cold running water.
Gently crush the ginger and garlic cloves.
Cut just the roots off the green onions and discard the roots. Cut the rest of the green onions into 2 inch pieces.

Combine all of the ingredients, EXCEPT THE CORN STARCH and WATER, in a large saucepan and bring to a rolling boil, stirring occasionally.

Remove from heat and let it sit, covered, for 15-20 minutes, so the flavor can build.

Strain the whole thing through a colander or china-hat into another container and refrigerate up to 2 weeks or use it right away as a marinade.

To thicken the marinade into a Teriyaki Sauce do the following:

After straining the marinade, return it to the stove and bring to just below boiling point. While the marinade is reheating, combine the corn starch and cold water in a separate container or measuring cup and mix well using a whisk.

Once the marinade has gotten to the point of simmering, slowly begin adding the corn starch/water mixture stirring constantly. Allow the sauce to simmer for about 10 minutes to cook away the starchy taste. Remove from heat, allow to cool, then refrigerate for up to 2 weeks.

Note: It's important to premix the corn starch and water using cold water, otherwise, as soon as the corn starch hits the hot marinade you will end up with gooey globs of corn starch floating around in your marinade.

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