From: Hana Hou! What Hawaii Likes to Eat by Muriel Miura with Galyn Wong
Teriyaki Meat-on-a-stick is a traditional side dish for saimin. I can remember during small-kid-time always being served a bowl of hot saimin with Teriyaki Meat-on-a-stick for weekend lunches or as a snack.
Ingredients:
1/2 cup teriyaki sauce (recipe below)
3 pounds round steak, 1-inch thick
Cut meat into strips about 1/4-inch thick; cut strips into 1 1/2-inch pieces. Thread 4 or 5 pieces on bamboo sticks or small skewers. Marinate for 30 minutes in teriyaki sauce and broil. Serve with hot bowl of saimin noodles in broth. Cubes of uncooked chicken may be substituted for beef.
Teriyaki Sauce:
Soy sauce-based marinades give any meat a salty, yet tangy flavor perfect for any mixed plate. For a touch of Korean flavor, add sesame oil, toasted sesame seeds, hot sauce and minced green onion to the basic sauce.
Yield: About 1 quart
2 cups soy sauce
1/4 cup water
2 cups sugar
1/4 cup mirin or sherry
1 or 2 cloves garlic, crushed
1 piece, (1/2-inch) fresh ginger, crushed
Combine all ingredients in jar; cover and refrigerate. Shake well before using as marinade for meats, poultry, and seafood.
** I halved the recipe on both the meat and marinade.