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How to make Hawaii-style barbecue (teriyaki) sauce. A recipe.

Larry’s All-Purpose Teriyaki Sauce

8 cups shoyu
6 cups sugar
¼ cup sherry wine
¼ cup vegetable oil
3-inch piece ginger, peeled, sliced and crushed
4 cloves garlic, peeled and crushed

Combine shoyu, sugar and wine. Heat oil in a small frying pan and brown ginger. Add ginger to shoyu mixture, leaving oil in the frying pan. Brown garlic and add to shoyu mixture. Mix well.

This might seem like a lot, but believe me, it is a blessing to have this all-purpose sauce prepared and ready for any situation. You can use it full strength as a marinade for meat, chicken, pork or seafood, or cut it to taste with water (try about three parts sauce to one part water) to stir-fry anything—vegetables, noodles or rice. Using the same three-to-one ratio, you can make my father’s ‘ono shoyu pork or shoyu chicken.

We'll be posting more recipes for favorite Hawaii foods from Kau Kau: Cuisine and Culture in the Hawaiian Islands on HawaiiMagazine.com in the weeks ahead. Hope you're hungry!

Photos: Watermark Publishing

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