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2 finely chopped garlic buttons
1 small piece ginger root, mashed
1/4 c. mashed papaya
2 1/2 Tbsp. brown sugar
1/2 c. GF soy sauce
1/4 c. water

Mix sauce ingredients and marinate steak or chicken
overnight or 24 hours.

This is an authentic Hawaiian Teriyaki Sauce.

TERIYAKI SAUCE


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1 (12 oz.) jar soy sauce
1 (8 oz.) jar honey
1/4 to 1/3 bag brown sugar
4 cloves garlic, crushed
1 piece ginger root, crushed
1 1/2 qt. water

Simmer all ingredients for 1 hour. Let cool and strain.

This recipe is excellent for making teriyaki beef.
(Chicken can also be used.)

I generally use about a 3 to 5 pound London broil (which
serves about 4). Starting at the same end, slice the meat
in thin strips. Place the meat in a bowl or plastic container
with the teriyaki sauce. Cover. Refrigerate overnight or up
to 24 hours. The beef strips can be placed on wooden
skewers


1/2 cup Tamari soy sauce
1/2 cup water
Brown Sugar
Garlic Powder to taste
Ginger Powder to taste
Cider vinegar - just a dash
Cornstarch to thicken

I make a variation of this recipe with Tamari soy sauce, water, ketchup,
basil, garlic powder and pepper.  This got rave reviews from my family
this week.  I baked boneless chicken in it, and we used the sauce over
white and wild rice.  I don't really marinate the meat the way I used
to, because this soy sauce is very salty, even when you cut it with
water.  I just bought the low sodium version so that may be better.


TERIYAKI SAUCE
Mary Ellen Bramwell

1/2 cup cold water
1/2 cup soy sauce
1/3 cup brown sugar
1 clove garlic, minced
2 Tbsp cornstarch

In a small saucepan, mix water, soy sauce, brown sugar, garlic and
cornstarch together with a wire whisk.  Stir constantly over medium-high
heat until thick and bubbly.

1/2 cup sugar,
1/4 cup Bragg's Amino Acids
1/4 cup water
1 tablespoon brown rice vinegar
2 tablespoons sesame oil

Place all ingredients in a pan and heat on medium, stirring until all
sugar is dissolved.  Let cool and use any way you would use a marinade.
I have made skirt steak on the BBQ with this and it is fantastic.  I
have served it to company and it was a big hit.  I marinate the met
overnight in the sauce in the fridge turning it a couple of times.  Then
I just BBQ it.  Good luck and I hope you like it.  I just thought Why
don't you make your own??  I am a type 2 diabetic and therefore forego
the sticky (sugar loaded) kind.  I just cobble together something with
GF soy sauce (Chun King's), rice vinegar, fresh grated ginger, a bit of
red pepper flakes, sugar to taste.  To thicken it, use corn starch.

1/4 c. GF soy sauce (low sodium preferred)
1/4 c. sugar
1 T.    ground ginger (dried)
1/4 c. oil
2 T.    molasses
2     cloves of garlic, crushed
1/2 t.  dry mustard (or 1 t Dijon mustard)

Mix all ingredients thoroughly. Pour over meat and cook. Makes
enough to season about 2-3 pounds of chicken/steak/fish. May be
doubled.  Adapted from "California Kosher" cookbook,
 ISBN 0-9630953-0-7.