Yakitori Sauce

Lookiong forward to the cook.

Here is a sauce I have evolved over the years and it keeps forever:

Marinade, Teriyaki, Soy Sauce, #4, Richard Fl

INGREDIENTS:
1/2 Gal. Soy Sauce, Get Kikkoman, others have too much salt
2 Cups Oyster Sauce
1/2 Cup Fish Sauce (optional)
3 Cups Datu Puti, Spiced White vinegar, Surank Maasim, Phillipines
1 1/4 Cups Chili Paste, Red  Hot, Korean
1/3 Cup Sambal Oelek
1 1/2 Cups Sweet/Sour Sauce -OR- Sweet Chilli Sauce, Thai
1/2 Cup Pepper, Black, Ground
1/2 Cup Sugar, Turbindo
3/8 Cup Sesame Seeds, White
3/8 Cup Garlic, Minced
1/2 Cup Olive Oil
1/4 Cup Ginger Oil
3-4 Tbs Fine Chopped Fresh Ginger, I used microplane
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1 Lbs. Garlic Chives or Scallions, Sliced Thinly, add at end of cooking.
3/4 Stick Butter, add at end of cooking (Optional)

PROCEDURE:

1. Mix all except garlic chives/scallions and butter, in a large heavy cooking pot. Bring to a boil, reduce to a simmer and cook. 2-4 hours, stirring occasionally. Goal is to reduce the volume by 30% apprx. Cool, Add garlic chives/scallions and butter.

2. Keeps a long time in a container in refrigerator. Over a year. Great as a marinade, substitute for soy sauce, worchestire sauce, yakitori sauce or a dipping sauce for wontons, pot stickers.

Yield: 5 Quarts+1 Cup

Recipe Type: Marinade

Tips
This will wake up your sinuses. For less heat adjust the hot ingredients. For a thicker sauce add some more sweet & sour or sugar.

Source
Source: Richard Howe, 2011/10/26