Kelly’s Kihei, Maui Teriyaki Sauce: A Taste of Aloha in Your Kitchen

The scent of teriyaki still instantly transports me back to family luaus on Maui. I can almost feel the warm tropical breeze, hear the ukulele music, and taste the sweet, savory glaze sizzling on chicken skewers, a constant favorite amongst all the dishes laid out on the table. While many versions of teriyaki graced those potluck spreads, there was always one that stood out – rich, deeply flavorful, and perfectly balanced. That, my friends, was Kelly’s Kihei Teriyaki, and I’m thrilled to share this taste of Aloha with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: Varies based on grilling choice, but usually 15-20 minutes
• Total Time: 30-35 minutes (plus marinating time)
• Servings: 4-8
• Yield: Approximately 3 cups of sauce
• Dietary Type: Not Vegetarian (contains Soy Sauce), Gluten Free (Check your Soy Sauce), Dairy Free

Ingredients

• 2 cups soy sauce
• 1 cup brown sugar
• 2 fresh garlic cloves
• 3 tablespoons fresh ginger
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 scallion

Equipment Needed

• Grater
• Garlic press or knife
• Measuring cups and spoons
• Mixing bowl
• Ziplock bag or container for marinating
• Grill (or oven for baking)

Instructions

1. Begin by prepping your aromatics. Grate the fresh ginger root using a fine grater. You want to release all those wonderful oils!
2. Next, crush the garlic cloves using a garlic press or mince them very finely with a knife. The smaller the pieces, the more flavor they’ll impart into the sauce.
3. Dice the scallion, including both the green and white parts. A small dice will work perfectly.
4. In a mixing bowl, combine the soy sauce, brown sugar, grated ginger, crushed garlic, diced scallion, sesame oil, and sesame seeds.
5. Mix all the ingredients together thoroughly until the brown sugar dissolves pretty well. Some granules may remain, but aim for a relatively smooth consistency.
6. Now it’s time to marinate! Place your choice of meat in a ziplock bag or a container. I recommend using chicken thighs or beef short ribs as they absorb the marinade beautifully.
7. Pour the teriyaki sauce over the meat, ensuring it’s well coated.
8. Marinate in the refrigerator for at least 4 hours, but ideally overnight for maximum flavor penetration. The longer it marinates, the more tender and flavorful the meat will become.
9. When you’re ready to cook, preheat your grill to medium heat. Be mindful of flare-ups due to the sugar content of the teriyaki sauce.
10. Place the marinated meat on the grill and cook, turning occasionally, until cooked through. Chicken should reach an internal temperature of 165°F (74°C), and beef short ribs should be tender and easily pierced with a fork. The cooking time will vary depending on the thickness of the meat and the heat of your grill.
11. Alternatively, you can bake the marinated meat in a preheated oven at 375°F (190°C). Baking time will also depend on the cut and thickness of the meat; check regularly for doneness, basting occasionally with the remaining marinade.
12. Once cooked, remove from the grill or oven and let the meat rest for a few minutes before serving.

Expert Tips & Tricks

• Don’t skip the marinating time! It’s crucial for the flavor and tenderness of the meat. Overnight marinating is truly the sweet spot.
• Watch out for burning! The high sugar content in teriyaki sauce can cause it to burn easily on the grill. Keep a close eye on your meat and adjust the heat as needed. Consider using indirect heat to avoid flare-ups.
• Strain the marinade. If you want to use the leftover marinade as a sauce, strain it first to remove the garlic, ginger, and scallions. This will give you a smoother, more appealing sauce.
• Thicken the sauce. If you prefer a thicker teriyaki sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
• Adjust the sweetness. If you prefer a less sweet sauce, you can reduce the amount of brown sugar slightly. Conversely, if you like it sweeter, add a touch more.

Serving & Storage Suggestions

Serve your grilled or baked teriyaki meat “local style” with sticky rice and macaroni salad for the full Hawaiian experience! It’s also delicious with steamed vegetables, grilled pineapple, or a simple green salad.

Leftover teriyaki meat can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or oven until warmed through. You can also freeze cooked teriyaki meat for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	336.8 kcal	N/A
Calories from Fat	N/A
Total Fat	4 g	6%
Saturated Fat	0.6 g	2%
Cholesterol	0 mg	0%
Sodium	8060.8 mg	335%
Total Carbohydrate	63.7 g	21%
Dietary Fiber	1.5 g	5%
Sugars	56 g	223%
Protein	15.6 g	31%

Variations & Substitutions

• Gluten-Free: Ensure your soy sauce is gluten-free (tamari is a good option).
• Spicy Teriyaki: Add a pinch of red pepper flakes or a dash of sriracha to the marinade for a spicy kick.
• Citrus Teriyaki: Add the zest and juice of one orange or lemon to the marinade for a bright, citrusy flavor.
• Pineapple Teriyaki: Add a few chunks of fresh pineapple to the marinade for a tropical twist.
• Vegetarian/Vegan: Use this marinade for tofu, tempeh, or portobello mushrooms. Adjust cooking times accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use this sauce as a glaze during grilling?
A: Absolutely! Baste the meat with the sauce during the last few minutes of grilling for a glossy, flavorful finish. Just be careful not to burn the sugar.

Q: Can I use dried ginger instead of fresh ginger?
A: Fresh ginger is highly recommended for the best flavor, but in a pinch, you can substitute with about 1 tablespoon of dried ginger.

Q: How long can I store the teriyaki sauce on its own?
A: You can store the uncooked teriyaki sauce in an airtight container in the refrigerator for up to a week.

Q: Is it necessary to use brown sugar? Can I use white sugar or honey?
A: Brown sugar adds a depth of flavor and a slight molasses note that is characteristic of teriyaki sauce. You could substitute with white sugar or honey, but the flavor profile will be slightly different.

Q: Can I use this marinade for fish?
A: Yes, this marinade works well with fish, especially firm-fleshed fish like salmon or tuna. Marinate for a shorter time (about 30 minutes) to avoid overpowering the delicate flavor of the fish.

Final Thoughts

Kelly’s Kihei Teriyaki Sauce is more than just a recipe; it’s a taste of home, a memory of sun-drenched days, and a celebration of island flavors. I encourage you to try this recipe and experience the magic of Maui in your own kitchen. Feel free to experiment with variations, adjust the sweetness to your liking, and most importantly, share your creations with loved ones. Aloha, and happy cooking!