2 lbs. thin sliced albacore, salmon, yellowfin or bluefin tuna
Teriyaki Sauce:
1 large ginger root, peeled and chopped (4 Tbs.)
1 cup Shoyu (Japanese soy sauce)1 1/2 cups sugar
1/3 cup Mirin
1 Tbs. liquid smoke
1 Tbs. sesame seeds
1 Tbs. red pepper flakes, ground
1/4 tsp. cayenne pepper
Thickener:
1 Tbs. sugar
1 Tbs. corn starch
1 Tbs. soy sauce
Preparation:
Make teriyaki sauce by combining ginger, Shoyu, sugar, Mirin, liquid smoke and sesame seeds in a large pan. Heat until boiling.
Make thickener by combining sugar and cornstarch until cornstarch is well mixed with no lumps. Add soy sauce to cornstarch and mix. With teriyaki sauce boiling, slowly add thickener constantly stirring sauce. Bring back to a boil then remove from heat. Cool well.
Place thin layer of teriyaki sauce in bottom of cookie sheet (with sides). Lay sliced fish in cookie sheet and cover with more teriyaki sauce. Marinate overnight or at least 12 hours.
Place marinated fish in dehydrator. Dehydrate at 155° for 12 to 15 hours or until desired level of dryness.
Note: 1 bottle Hawaiian Passion Spicy Teriyaki sauce (by Hawaiian Plantations) plus 1 bottle teriyaki sauce by Halm’s Enterprise make an acceptable marinade if you prefer purchased products.
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