My Teriyaki Recipe

One thing, and probably the only I hate, about living in Utah is I had to learn how to cook my Hawaii favorite foods.  I mean I've cooked most of my life being "Mom's little helper" for many years with only brothers.

I am going to share with you my FAVORITE recipe of all time but your can't share it with anyone else. LOL, yes this blog is public:)

My Teriyaki Recipe

This is my absolute favorite sauce recipe when it comes to grilling pork or beef.  After many years of making teriyaki, I have to say I finally found the CORRECT cut of meat.  You should under cook it but make sure it's cooked especially if you're grilling pork.  Beef can be just cooked - it keeps it tender and if you put all your cooked meats in a pot with a lid, it will keep cooking and you'll be fine:)

• 5lbs. boneless chuck roast, 1/8"-1/4" thick slices
• 2 c Aloha Shoyu
• 2 c sugar
• 3 c water (more if you want less taste and less if you want strong taste)
• 5 T rice wine vinegar
• 3 pc ginger (spoon off all skin and mince - I grate it inside to let juice fall in)
• 5 green onion, chopped

Mix everything well, add chuck roast, place in zip-loc and refrigerate 4-6 hours.  It's best to marinate over night but if you're pressed for time, a few hours is good.

The trick to making good teriyaki: grill, fry with oil, or bake but BE SURE TO BASTE all the time with a raw piece making absolutely sure to flip it over and cook sauce well before taking off heat.  So ono:)