Teriyaki Sauce

Name: Teriyaki Sauce
Ingredients: 1 quart + 2 2/3 Tbsp Water; 1 ½ cups + 1 Tbsp Sugar (brown, light, packed); 1 cups + 2 tsp Soy sauce (reduced sodium); 2 1/8 tsp Garlic (jarred, minced); 2 1/8 tsp Ginger (dried, ground); ½ cup + 1 tsp Cornstarch (for slurry); 1 cup + 2 tsp Water (for slurry)

Print Recipe

Recipe HACCP Process:

#3 Complex Food Preparation

Serving Size:

2 Tbsp

Yield: 50

Source:

JSI Back to Basics: Asian Fusion Recipe (adapted from: tasteandtellblog.com)

Ingredients

1 quart + 2 2/3 Tbsp Water
1 ½ cups + 1 Tbsp Sugar, brown, light, packed
1 cups + 2 tsp Soy sauce, reduced sodium
2 1/8 tsp Garlic, jarred, minced
2 1/8 tsp Ginger, dried, ground
½ cup + 1 tsp Cornstarch, for slurry
1 cup + 2 tsp Water, for slurry

Instructions:

Combine water, brown sugar, soy sauce, garlic, and ginger in a large saucepan and set over medium heat.
In a medium bowl, combine the cornstarch with water for the slurry and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Refrigerate until served.
Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 35.01kcalCarbohydrates: 8.61gProtein: 0.35gFat: 0.01gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 345.99mgFiber: 0.03gSugar: 0.01g

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.