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Teriyaki

Chef Francis Xavier
FROM THE CHEF'S CP NOTEBOOK
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins

Equipment

  • Stock Pot
  • WHISK
  • STIR PADDEL
  • CHURCH KEY
  • STORAGE CONTAINERS

Ingredients
  

  • 25 POUNDS BROWN SUGAR
  • 30 EACH ORANGES
  • 30 EACH LEMONS
  • 20 GARLIC
  • 2 GALLONS SOY
  • 2 POUNDS GINGER ROOT
  • 2 CASE PINEAPPLE JUICE
  • 4 GALLONS WATER
  • CORN STARCH SLURRY

Instructions
 

  • CUT THE CITRUS AND ADD TO THE STOCK POT
  • ADD THE SOY TO THE STOCK POT
  • ADD THE GINGER
  • PUNCTURE THE CANS OF PINNEAPPLE JUICE. POUR AND FLOAT THE CANS ON WIRE RACK ON TOP OF THE STOCK POT. PUNCTURE THE OTHER SIDE OF THE CANS WITH THE CHURCH KEY
  • ADD THE BROWN SUGAR
  • ADD THE WATER. BRING TO A LOW SIMMER. ADD THE SLURRY AND SIMMER FOR 15 MINUTES. HOW MUCH SLURRY? UNTIL PROPER CONSISTENCY. THICKNESS - YOU SHOULD BE ABLE TO PULL A LINE ACROSS THE STIR PADDLE
  • STRAIN INTO CONTAINERS
  • COOL IN AN ICE BATH AND USE WHAT YOU NEED. REFRIGERATE WHAT YOU DONT USE.