Pastor Gordon’s Teriyaki Sauce


  • 1 cup Kikkoman soy sauce
  • 1 cup water
  • 2 cups sugar
  • 1 piece ginger- about an inch long. Wash well, leave skin on and just crush it under a pan and add to sauce
  • 4 cloves of garlic- again, don’t chop or cut, just crush, remove skin and add to sauce
  • ½ orange
  • 3-4 slices of onion
  • 2 or 3 star anise (this may be difficult to find and expensive in some places. This adds a wonderful flavor to the sauce but is not necessary)


Preparing the Teriyaki Sauce:

Mix the Kikkoman soy sauce, water and sugar in a large mixing bowl.  Stir until sugar melts.  Add the add the ginger, garlic, onions and star anise and stir. Squeeze the orange (lemon or lime and be substituted) into the sauce and add the orange into the sauce.


Remove ½ cup of the sauce and keep on the side.  You will use this to make a glaze to add to your dish.


Marinate 1-2 lbs. of deboned and skinned chicken thighs or beef short ribs overnight to allow the sauce to season your meat.  I place the meat and sauce in a Ziploc bag to make sure everything gets marinated well.


I recommend grilling the meat, However, if you are not familiar with proper grilling procedures, please consult your parents.  You can also bake the meat at 350 degrees until done.  Do not eat raw meat.


The Glaze:   

Before you serve your Teriyaki Chicken or beef, take the ½ cup of sauce you put on the side and bring to a boil in a small sauce pot.  Mix 1 tea spoon of cornstarch with a little cold water until it’s very smooth. Then, gradually stir the corn starch/water mixture into the hot sauce until it’s blended and thickened.  Pour glaze over your chicken or beef.


To garnish, add toasted sesame seeds or chopped green onions.


Serve with rice and your favorite salad or vegetable.  Then share with those you love and enjoy a wonderful meal.