Teri marinade (per protein):
Teri Glaze:
Strain the marinade and remove ingredient particles (ginger, garlic, chili sauce, green onions), and pour into the a squeeze bottle.
Whisk sugar into shoyu until dissolved, then add the rest of the ingredients.
Split Marinade into 2 portions (one for marinating and the other for the teri glaze)
Place protein in Marinade overnight. Separate proteins if doing more than one.
Grill over hot Kiawe. When flipping over protein, squeeze some of the teri glaze and cook it with the protein. Once your proteins have been cooked to your desire, you may add more teri glaze sauce to the protein before serving.
Serve with white rice and macaroni salad (optional)
This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.
Aloha Everyone!
I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.
After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.
Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.
Chef Brad Cruz grew up learning traditional Hawaiian cuisine by cooking with his family in their kitchens on Oahu. It’s been his calling ever since!
After years of working alongside renowned chefs like Chef Roy Yamaguchi and Chef Andreas Knapp, Chef Brad earned himself the role of Executive Chef at several of Las Vegas’ finest restaurants. Now Chef Brad brings his passion for delicious, traditional Hawaiian fusion to 9th Island Grill.
