How to make Hawaii-style barbecue (teriyaki) sauce. A recipe. - Hawaii Magazine (2024)

Order a barbecue mixed-plate lunch at a casual Hawaii eatery and your meat will probably be slathered with this sweet-and-tangy reddish-brown sauce.

Derek Paiva,

How to make Hawaii-style barbecue (teriyaki) sauce. A recipe. - Hawaii Magazine (1)

Barbecue sauce in Hawaii is not the same as barbecue sauce in the Mainland U.S.

Order a barbecue mixed-plate lunch at a casual Hawaii eatery and it’s doubtful you’ll get a heaping helping of smoked chicken or ribs slathered with sweet-and-tangy reddish-brown sauce. And don’t expect corn on the cob, coleslaw, baked beans or rolls on the side either.

What you will get, probably piled on a bed of white rice and accompanied by a scoop of macaroni salad or tossed salad, is a large platter of grilled meat or chicken, sweet-and-tangy from a marinade of shoyu (soy sauce), sugar, and fresh garlic and ginger. It’s often called Hawaiian barbecue sauce—or teriyaki sauce—on the Mainland.

Done right, neither sauce is a cut above the other. But the thick, smoky-spicy-tangy variety isn’t the kind of barbecue sauce a number of HAWAII Magazine readers have begged us to find them a great recipe for.

We’ve finally got one—straight out of a new book called Kau Kau: Cuisine and Culture in the Hawaiian Islands. (As of February 2020, there’s a new, 10th anniversary version of the book, available here.)“Kau kau” is the go-to Hawaii pidgin word for food, likely derived from the Chinese phrase “chow chow.” Kau Kau, the book, is all about Hawaii food. In particular, the astounding mix of foods first brought to the Islands by multi-ethnic immigrant sugar and pineapple plantation laborers more than a century ago that are still popular Hawaii comfort foods today.

The book, by Hawaii writer Arnold Hiura, covers a good deal of the history and stories of favorite Hawaii foods (from entrees to snacks to desserts). Hiura speaks with chefs, foodies and farmers about local cuisine and includes lots of great photos of the Islands’ most beloved foods.

How to make Hawaii-style barbecue (teriyaki) sauce. A recipe. - Hawaii Magazine (2)Kau Kau, the book, also shares some of the best family recipes for favorites like adobo, chop steak, fried rice, saimin (fried and in broth), beef stew, manapua, shrimp curry, laulau, local-style soybeans, Portuguese bean soup.

Kau Kau: Cuisine and Culture in the Hawaiian Islands won’t be in bookstores or online retailers until January. But you can order a copy direct from the publisher, HAWAII Magazine sister company Watermark Publishing, here. Regularly priced at $32.95, Watermark is offering a special pre-order price of $30 and express holiday shipping until December 15.

Here’s an excerpt from Kau Kau about Hawaiian-style barbecue (teriyaki) sauce, followed by a terrific family recipe for the marinade that you can make at home.

Enjoy!

Kau Kau Connection: Hawaiian “Barbecue”
(excerpted from “Kau Kau: Cuisine and Culture in the Hawaiian Islands,” by Arnold Hiura, Watermark Publishing, 2009. Reprinted with permission.)

In the Islands, some form of local “barbecue” sauce (i.e., teriyaki) might just be the most popular and versatile means of flavoring any combination of meat, poultry, seafood, and vegetables. Many recipes (including classics like beef tomato, chop steak or pork tofu) rely on some combination of shoyu, sugar, ginger and garlic. Therefore, I am proud to share what is possibly one of the all-time, all-around best local-style teriyaki sauces ever created. My father-in-law, Larry Nakama, passed his legendary teriyaki sauce recipe on to his children, and his daughter, Eloise Nakama Hiura, describes it here:

Dad used a one-gallon glass mayonnaise jar to make his teriyaki sauce. He kept the sauce handy and used it in preparing all sorts of dishes until it ran out and he would have to whip up another batch. I recall my first lesson in making the sauce was to learn how to “eyeball” the ingredients and taste the sauce in between to adjust—Dad didn’t measure anything.

How to make Hawaii-style barbecue (teriyaki) sauce. A recipe. - Hawaii Magazine (3)First, he poured the shoyu in, about 2/3 of the jar. Second, he added the sugar until the mixture rose to fill ¾ of the jar. Third was sherry wine (my sister Joan says other types of wine could be substituted, but I remember Dad specifically sending me to the store for sherry). The sherry raised the mixture about another inch above the previous level. Then he lined the lid with wax paper, covered the jar and shook it to mix the ingredients. Next, he tasted it to see if he needed to adjust the flavor with more shoyu, sugar or sherry.

Finally, Dad poured some oil in a skillet and, while it was heating, peeled and crushed some ginger and cloves of garlic. He would brown the ginger first and scoop it into the jar; then he browned the garlic and poured it in. Of course, not everyone can get their hands on a gallon-sized glass mayonnaise jar, so—as best as we can tell—here is Dad’s recipe translated into measurable form:

How to make Hawaii-style barbecue (teriyaki) sauce. A recipe. - Hawaii Magazine (4)

Larry’s All-Purpose Teriyaki Sauce

8 cups shoyu
6 cups sugar
¼ cup sherry wine
¼ cup vegetable oil
3-inch piece ginger, peeled, sliced and crushed
4 cloves garlic, peeled and crushed

Combine shoyu, sugar and wine. Heat oil in a small frying pan and brown ginger. Add ginger to shoyu mixture, leaving oil in the frying pan. Brown garlic and add to shoyu mixture. Mix well.

This might seem like a lot, but believe me, it is a blessing to have this all-purpose sauce prepared and ready for any situation. You can use it full strength as a marinade for meat, chicken, pork or seafood, or cut it to taste with water (try about three parts sauce to one part water) to stir-fry anything—vegetables, noodles or rice. Using the same three-to-one ratio, you can make my father’s ‘ono shoyu pork or shoyu chicken.

_________________

We’ll be posting more recipes for favorite Hawaii foods from Kau Kau: Cuisine and Culture in the Hawaiian Islands on HawaiiMagazine.com in the weeks ahead. Hope you’re hungry!

Categories: Food, Recipes

How to make Hawaii-style barbecue (teriyaki) sauce. A recipe. - Hawaii Magazine (2024)

FAQs

What is Hawaiian BBQ sauce made of? ›

What is Hawaiian BBQ Sauce? Hawaiian BBQ sauce is a sweet and sticky BBQ sauce that gives you a classic “taste of the islands.” It's made from a ketchup base with the addition of pineapple, soy sauce, garlic, ginger, and brown sugar. It's similar to a Kansas City Style BBQ Sauce with a distinctive Hawaiian twist.

What's the difference between teriyaki and BBQ sauce? ›

The bottled american-style Teriyaki has more similarities to some barbecue sauces in terms of consistency, but still has a very different flavor profile because of the soysauce and Sesame elements and lack of smokiness.

Is Hawaiian the same as teriyaki? ›

The main difference between Japanese Teriyaki and Hawaiian, is there is no Mirin or Saki in it, as they used to be hard to come by in the islands."

Can I use teriyaki sauce instead of BBQ sauce? ›

Teriyaki sauce is the ultimate grilling glaze, delicious on salmon, especially when paired with broccoli rabe. The sauce tastes terrific on meat as well--and go ahead and drizzle it on vegetables.

What makes Hawaiian BBQ different? ›

Hawaiian barbeque vs American barbeque style

Most Hawaiian barbeque typically utilize some tropical flavors like passion fruit, pineapple or even Asian inspired like soy sauce, sesame oil or other local inspired ingredients to create a blended marinade or sauce that has a tropical or Asian inspired flavor and sauce.

How is Hawaiian BBQ different? ›

Hawaiian BBQ: Sweet, tangy, and tropical

Hawaiian BBQ in particular tends to be sweet and tangy. This is true of the Hawaiian BBQ dishes at PokeDoke. One of the major ways Hawaiian BBQ differs from other forms is that it includes tropical flavors. Pineapple and other citrus fruits often appear in the flavor profile.

What sauce is closest to teriyaki sauce? ›

You can use hoisin sauce as a 1:1 replacement for teriyaki sauce in most recipes. Keep in mind that hoisin sauce is slightly thicker than teriyaki sauce, so you may need to adjust the consistency of your dish by adding a little water or broth.

What is the closest thing to teriyaki sauce? ›

Hoisin Sauce:Hoisin sauce is a thick, sweet, and salty sauce that can work well in stir-fries. It adds a depth of flavor and sweetness similar to teriyaki. Adjust the quantity based on your taste preferences. Oyster Sauce:Oyster sauce has a rich, umami flavor and a slightly sweet undertone.

What are the 4 types of barbecue sauce? ›

Generally, barbecue sauces is categorized into four varieties: tomato-based sauces, vinegar-based sauces, mustard-based sauces, and mayonnaise-based sauces. Each category can have a range of BBQ sauce styles, ranging from sweet and tangy to hot and spicy.

What is Hawaiian teriyaki sauce made of? ›

Teriyaki Sauce is the savory seasoning sauce that is used while using this cooking method. In Hawaii, this sauce is made from soy sauce, sugar, and ginger.

Was teriyaki invented in Hawaii? ›

According to some food historians, teriyaki is actually from Hawaii. Though, it's not quite so straightforward. To clarify, teriyaki is known in Japan as a method/style of cooking and marinating meats. It is similar to other culinary styles like sukiyaki and yakitori.

Is Huli Huli the same as teriyaki? ›

Teriyaki sauce typically consists of soy sauce, sugar, mirin (rice wine), and sake. It has a well-balanced, sweet, and salty taste. On the other hand, huli huli sauce features pineapple juice, soy sauce, sesame oil, garlic, and ginger, offering a sweeter, fruitier, and more aromatic flavor.

Is it better to buy or make teriyaki sauce? ›

Home cooks should be aware of the two versions of teriyaki sauce when they go shopping. The thinner teriyaki sauce makes for a better a marinade, though in our teriyaki taste test, we determined you're better off making your own teriyaki marinade at home than buying a bottle of the thin stuff.

What makes BBQ sauce taste like BBQ sauce? ›

The ingredients vary depending on where you are world, but most barbecue sauces include vinegar or tomato paste as a base, liquid smoke flavouring, onion, spices such as mustard and black pepper, and sweeteners such as sugar, honey or molasses.

Can I use teriyaki marinade in place of teriyaki sauce? ›

Doing so is a serious potential risk for food poisoning. If you want to turn your teriyaki marinade into a sauce you can serve with your meal, simply add 1 tablespoon of cornstarch and ½ cup of water to the other ingredients. Simmer over medium heat, stirring occasionally.

What does Hawaiian barbecue sauce taste like? ›

A sweet and sticky barbecue sauce, Hawaiian Barbeque Sauce offers a traditional “taste of the islands.” It is made with pineapple, soy sauce, garlic, ginger, brown sugar, and a ketchup base. This sauce may contain additional ingredients, but it typically has a bright red color and tastes like teriyaki BBQ sauce.

What kind of sauce does Ono Hawaiian BBQ have? ›

Ono Hawaiian BBQ values freshness and we fire up the grill once you order your plate. Our famous house-made Katsu and Teriyaki sauces are also made fresh on the daily. We want to make sure you say ALOHA IN EVERY BITE!

What meat is in BBQ mix Hawaiian? ›

BBQ chicken, BBQ Beef & Kalbi Short Ribs. A meat lover's favorite!

What is Hawaiian wing sauce made of? ›

Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.

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