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.
Critical Control Point: Heat to 135 °F or higher.
Pour 2 cups (about 1 lb 2 oz) teriyaki sauce into a steam table pan (12′′ x 20′′ x 2½′′).For 50 servings, use 2 pans. For 100 servings, use 4 pans.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion with ½ of a 1 fl oz ladle (approximately 1 Tbsp).
Teriyaki Sauce USDA Recipe for Schools
Amount Per Serving 0 ½ of a 1 fl oz ladle (approximately 1 Tbsp)
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Total Carbohydrates 9g3%
Dietary Fiber 0g0%
Total Sugars 8g9%
Vitamin D 0IU0%
Cooking Process #2: Same Day Service.
Yield / Volume
About 2 lb 4 oz
About 1 qt ½ cup/2 steam table pans (12" x 20" x 2½")