Alan Wong’s simple “Honey-Yaki” sauce can be drizzled over grilled meats, fish or tofu, used as a marinade for teri sticks or employed in stir-fried dishes.
½ cup Hawai`i honey
½ cup cider vinegar
5 tablespoons soy sauce
2½ tablespoons minced green onion (from 1 large)
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon Sriracha chili paste
2 tablespoons cornstarch
In a small saucepan, combine all ingredients EXCEPT the cornstarch. Bring to a boil over medium-high heat and simmer for 3–4 minutes. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl and whisk to combine. Whisk this mixture into the boiling sauce and continue to cook until thickened, another 1–2 minutes. Remove from heat and let cool.
Makes about ¾ cup.