Teriaki Sauce

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Ethnicity
 
Base Type
 
Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
1.5 gal  
Source
 
Source Description
Sam  
Last Modified
2017-08-04  
User
Sam



Ingredients
12 Cup  Soy Sauce 
6 Cup Water
4 2/3 Cup Rice Vinegar
2 1/2 Cup Brown Sugar
8 Cup Sugar
1 Cup minced Ginger
1 Cup minced Garlic
2 Tablespoon Canola Oil
1/2 Pound Corn Starch

Directions
Heat Canola Oil in a large saute pan. Saute garlic and Shallots until tender, deglaze pan with Rice Vinegar. 
Immediately add Soy Sauce, Water, brown Sugar, White Sugar and bring to a boil. While sauce is heating make a slurry out of corn starch a little water. 
once sauce comes to a boil stir in Corn starch slurry, allow to come back to a boil and remove from heat. 
Tranfer to a 2" hotel to cool, once properly cooled, label cover and store under refrigeration for use.