This is actually pretty close to my original Terryaki Sauce, but I’ve skipped the Tien Tsin Peppers and left the Szechuan Peppercorns whole; which, I believe, gave me a more flavorful, zippier Terryaki Sauce.
All in all, very nice.
I also doubled the recipe, because I needed some Terryaki for Banzai Burgers, and some to make a Honey Bourbon Barbecue Sauce, which will be tomorrow’s post, just in time to set you up for the long holiday weekend!
I do love it when a plan works out!
INGREDIENTS
•3 cups pineapple juice
•1 cup cider vinegar
•1-1/3 cup sugar, white or Demerara
•1/2 cup chinese cooking wine
•2-2/3 cups lower sodium Tamari*
•7 cloves garlic, minced**
•2 tbsp ground ginger
•1-1/2 tbsp ground ginger
•1 tsp Cayenne
•1/2 tsp Szechuan peppercorns – lightly crushed with a mortar and pestle – or not, it’s all good
*If you prefer, go ahead and use lower sodium Soy Sauce; but the Tamari is more or less interchangeable, and gluten-free!
**I buy mine marinated from the olive bar at my market.
Stir the ingredients together in a pot until nicely blended, then bring to a boil over medium high heat, stirring, until the sugar has dissolved.
Reduce heat and simmer for 20 minutes, stirring every now and again.
Remove from heat and set aside to cool.
Transfer to a jar and store in the fridge until needed.
ONE bite of this Banzai Burger, and you will find yourself needing this Terryaki Sauce quite often.