Nana’s Teriyaki Sauce

Paul and the “Goletians” (the crew of Goleta locals who all hung out and graduated within a few years of each other), have had a long standing 4th of July tradition of setting up a ridiculously awesome BBQ/picnic on Goleta Beach.

When I attended my first Goletian 4th, I was crazy nervous.  This was my Goleta boyfriend’s extremely close friends’ tradition.  Here I am, the local Santa Barbara girlfriend (local SB people will understand this) invading the celebration. I had to earn the trust of his friends and prove that I could prep a killer picnic.

Needless to say (since Paul and I are 8 years strong), the Goletians accepted me.  It might be because I prepared a fabulous beach meal and participated in an illegal pier dive at the end of the day.

The key to my success was Paul’s mom’s teriyaki sauce recipe.  It’s simple, easy, and awesome!

Notes:  I used way more garlic than the recipe calls for (as Nana suggests).  So far, Paul and I have used this recipe repeatedly with flank steak (making skewers).  But it would be delicious as a marinade for any kind of steak or chicken.

Teriyaki Sauce (recipe care of Karen Darga a.k.a. Nana)

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INGEDIENTS:  1/2  cup soy sauce, 1/4 cup sugar (I used brown sugar), 1/4 cup water, 1 piece fresh ginger root (peeled and diced), 1 clove garlic (diced), Nana’s note: “I use more garlic.” Oh Nana, we all do!

DIRECTIONS:  Chop, pour, combine, shake… in other words place all prepared ingredients in a shakeable container (that’s my technical word for Tupperware).  Give it a rigorous shake, pour it into a large ziplock plastic bag, and let marinate for 24 hours- 2 hours (the longer the better)

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