<<Disclaimer: Verify this information before applying it to your situation.>> 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 ------------------------------------------------------------------------- 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.