Virgil Elvina's Teriyaki Sauce
2/3 cup La Choy soy sauce
1/3 cup Hot water ( helps to dilute sugar )
2/3 cup Sugar ( white or brown )
1/3 tsp. Ground ginger ( or about 1 -1 1/2" ginger root, minced )
1/4 tsp. Garlic powder ( or 2 garlic cloves, minced )
2 tsp. Rice vinegar ( Optional, but adds great flavor )
Chopped green onions ( Not that much )
Mix all the ingredients together and stir thoroughly. Make sure the sugar is diluted. Note: if you opt to use fresh ginger and garlic, let sauce set in refrigerator for about half an hour.
To use for hamburger patties, mix some of the sauce with ground beef until the color of the meat turns a bit dark. Shape the patties and grill or broil. This sauce seals the juices in the burger so you will have to pierce the patty and press to let the juices out. Add anything you want to compliment the cooked burger EXCEPT ketchup! If you can't taste enough of the sauce, use a bit more next time.
You can also marinate steaks, pork chops, and chicken pieces. Marinate for 2 hours to overnight. Brush sauce on while cooking.
If you somehow end up with extra sauce, you can store it in a sealed container ( glass ) in the regrig. Keeps a long time.
See more of Martha's recipes.
mep@esva.net
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