Teriyaki

This is Bob's signature dish. He learned to love plate lunch when he was growing up in southern California and hung out with a Hawaiian friend; later he found a wonderful teriyaki sauce recipe. We make this often for guests. The teriyaki recipe makes a remarkable quantity of sauce, but it stores easiliy (doesn't require refrigeration) and then you can use it as a marinade any time you want. Or the recipe can also be reduced.

We use thinly sliced pork or beef - steak from the Mexican store is perfect--or chicken thighs (breasts tend to be too dry). Pork steaks work well and are very inexpensive. When we're cooking for a crowd, we usually prepare a couple of different kinds of meat for the sake of variety.

Teryaki Sauce

½ gallon soy sauce
2 cups water
10 cups sugar (now you know why it tastes so good)
2 Tbs. granulated garlic
1 Tbs. ground ginger

Combine ingredients in a large pot and stir together over low heat until sugar is dissolved. Use several cups to marinate meat (pork steaks, chicken thighs, beef, etc.) for 2 to 3 hours before grilling. After grilling the meat, chop it into bite-sized pieces. Serve with short grain or Japanese rice; pour additional sauce on rice topped with chopped meat. Makes one gallon.