[jatx]

The bulgogi and bibim bap recipes have reminded me of a year that I spent living in Honolulu as a young pup. Hawaii, of course, has drawn many generations of immigrants from all over Asia, and is a fantastic place to enjoy the corresponding cuisines.

I fell in love with Hawaiian style teriyaki while there, which bears little resemblance to the syrupy sweet mess inflicted on us here on the Mainland. To me, this tastes just like the teriyaki served at J&J in Honolulu.

Homemade Teriyaki Marinade (for 2 lbs. chicken, beef or pork)

1/2 cup low sodium soy sauce or tamari
4 T dry sherry (not the salty kind from the grocery store)
2 T crushed fresh ginger
2 cloves minced garlic
4 T light brown sugar
4 T sesame oil
2 tsp. fresh orange zest

Mix well in a bowl until the sugar is completely dissolved. Marinate meat for at least 2 hours, but preferably 4-6 hours, before grilling. The sugar will form a very attractive glaze on the meat when cooked. When I invite guests over for a BBQ, they all ask me if I'm going to make this dish. Works equally well for kabobs.