Teriyaki Sauce

For a basic sauce for soaking or basting meat or fowl, combine 1/2 cup shoyu, 1/2 cup water, 1 Tbsp brown sugar, clove crushed garlic, chopped piece of ginger and jigger of bourbon.

For 2 lbs of sirloin tip, cut in 1/4-inch slices, combine 1/2 cup shoyu, 1/4 cup brown sugar, 1/8 tsp grated garlic, 1/2 tsp grated ginger and 1 Tbsp sake.

NOTE: Sliced rib eye is also a popular cut for making teriyaki steak. The sauce acts as a tenderizer which makes it useful for preparing less tender cuts of beef. Marinate the steak, chicken or other cuts of meat in the sauce for about an hour, then broil to taste either over charcoal or in the oven.