Teriyaki Sauce - USDA Recipe for CACFP

Teriyaki Sauce - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Our Teriyaki Sauce combines low-sodium soy sauce, rice vinegar, garlic, ginger, honey, ketchup, Asian spices and a touch of brown sugar.

 

Brown sugar
3 Tbsp
3 oz
1/4 cup 2 Tbsp

1. In a medium stock pot, add sugar, garlic, onion powder, ginger, honey, catsup, rice wine vinegar, low-sodium soy sauce, water, and cornstarch. Stir well to combine. Heat uncovered over medium-high heat for 1 minute, stirring constantly.

Fresh garlic, minced
1 Tbsp
2 Tbsp
Onion powder
1 tsp
2 tsp
Fresh ginger, grated
1 Tbsp 2 tsp
3 Tbsp 1 tsp
Honey
5 1/4 oz
1/2 cup
10 1/2 oz
1 cup
Low-sodium catsup
2 oz
3 Tbsp
4 oz
1/4 cup 2 Tbsp
Rice Wine Vinegar
1/4 cup
1/2 cup
Low-sodium soy sauce
1/2 cup
1 cup
Water
1/2 cup
1 cup
Cornstarch
1 Tbsp
2 Tbsp

2. Critical Control Point: Heat to 140 °F or higher.

3. Pour 2 cups (about 1 lb 2 oz) teriyaki sauce into a steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

4. Critical Control Point: Hold for hot service at 140 °F or higher.

5. Portion with No. 40 scoop (1 Tbsp 1 tsp).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

English
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