Commercial/Institutional Recipe for Teriyaki Sauce

Servings: 627

Yield: 9.78 Gallons


7 quarts Soy Sauce

9 quarts sugar (Measure with the same container you would measure liquid quarts with)

18 quarts water

9 ounces sections of ginger, peeled

3 heads garlic, peeled

3 heads lettuce

5 medium apples

2 stalks celery

1 bunch/bundle parsley

3 large white onions, peeled


Wash fruits and vegetables well, then cut into small chunks suitable for blending, removing and discarding stems and seeds as needed.

Place fruit/vegetables in a large blender, add water as needed, and liquify.

Mix water, sugar, fruit/vegetable blend, and soy sauce in a large stock pot and bring to a boil over high heat.

Reduce heat to low and continue cooking at a slow simmer for two hours or until sauce thickens to desired consistancy.

Remove from heat and allow to cool.

Transfer to storage container, label with contents and date, and refrigerate until use.