Yield: 4 servings, 3 skewers each. Teriyaki Sauce: 3 cups sugar 2 cups water 2 cups shoyu (soy sauce) 2 finger-size pieces ginger, smashed as needed, cornstarch Skewers: 8 oz. Hawaiian Sun Guava concentrate, thawed 3 to 4 oz. Lehua honey 12 strips applewood-smoked bacon, par-cooked (baked halfway) 24 scallops, 20-30 count * * * as needed for garnish, chopped chives as needed for garnish, chive oil as needed for garnish, shichimi tagorashi chili powder For teriyaki sauce: Bring all ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.