Source: U.S. Department of Defence
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Teriyaki Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 014 00
TERIYAKI SAUCE
Yield 100
Portion 2-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
89 cal
9g
4g
4g
0 mg
1934 mg
15 mg
Ingredient
Weight
Measure
Issue
SOY SAUCE
7-5/8 lbs
3 qts
OIL,SALAD
1 lbs
2 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED
3-1/3 lbs
1 qts 2 cup
WATER
4-1/8 lbs
2 qts
GARLIC POWDER
1/4 oz
3/8 tsp
GINGER,GROUND
1-1/8 oz
1/4 cup 2-1/3 tbsp
SUGAR,BROWN,PACKED
1 lbs
3-1/4 cup
JUICE,LEMON
6-1/2 oz
3/4 cup
VINEGAR,DISTILLED
8-1/3 oz
1 cup
ONIONS,FRESH,CHOPPED
12-2/3 oz
2-1/4 cup
14-1/8 oz
Method
1 Combine soy sauce, salad oil, pineapple juice, and water.
2 Add garlic, ginger, brown sugar, lemon juice, vinegar, and onions. Stir to mix well.
3 Pour sauce over meat; cover and refrigerate. Marinate meat 2 hours before cooking. Drain well.
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| Yield: 100 | Portion: 2-1/2 Ounces |
| Calories: | 89 cal |
| Carbohydrates: | 9g |
| Protein: | 4g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 1934 mg |
| Calcium: | 15 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOY SAUCE | 7-5/8 lbs | 3 qts | |
| OIL,SALAD | 1 lbs | 2 cup | |
| JUICE,PINEAPPLE,CANNED,UNSWEETENED | 3-1/3 lbs | 1 qts 2 cup | |
| WATER | 4-1/8 lbs | 2 qts | |
| GARLIC POWDER | 1/4 oz | 3/8 tsp | |
| GINGER,GROUND | 1-1/8 oz | 1/4 cup 2-1/3 tbsp | |
| SUGAR,BROWN,PACKED | 1 lbs | 3-1/4 cup | |
| JUICE,LEMON | 6-1/2 oz | 3/4 cup | |
| VINEGAR,DISTILLED | 8-1/3 oz | 1 cup | |
| ONIONS,FRESH,CHOPPED | 12-2/3 oz | 2-1/4 cup | 14-1/8 oz |
| Method: | |
|
1 Combine soy sauce, salad oil, pineapple juice, and water. 2 Add garlic, ginger, brown sugar, lemon juice, vinegar, and onions. Stir to mix well. 3 Pour sauce over meat; cover and refrigerate. Marinate meat 2 hours before cooking. Drain well. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence