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Mili's Hawaiian Style Sauce

I'm sharing my easy to make Hawaiian Style Sauce recipe, with authentic umami flavor, and the option for extra sweetness and/or spicy-heat. I created this simplified base because my family loves these flavors, and Hawaiian chef Roy Yamaguchi's sauce (and ribs) are my inspiration.
When I make ribs, this is the sauce that I use! I tend to make two separate sauces: one with an extra spicy kick to the base, and a second in a sweeter version. I share how to make both happen.
This is an incredible addition to meals prepared the way you love - whether grilling outside, baking, or simply sauteing a vegan, pescatarian, or carnivorious meal.
This is a vegan recipe, that is made without refined sugar, however there are sugars and sweet carbohydrates found naturally in honey. This is also a soy-based recipe. I offer the option of coconut aminos to replace soy sauce for less-soy. However, hoisin sauce contains soy and is main ingredient. Note that my option for miso paste is fermented soy.
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Ingredients
  

Mili's Hawaiian-Style Sauce - classic/base recipe

  • 1 cup hoisin sauce
  • 1-2 tablespoons fresh ginger - minced or grated
  • 1-2 tablespoons fresh garlic - minced or grated
  • 3 tablespoons soy sauce If you want less soy for your sauce, substiute for coconut aminos.
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon Siracha sauce optional

for a sweeter style sauce, add this to the base:

  • 3 tablespoons sweet chili sauce
  • 1 tablespoon Siracha

for an extra spicy kick, add this to the base:

  • 1-2 tablespoons chili garlic sauce Depending on the heat you want in your sauce, and this is in addition to the one in the base. Therefore, you'd have 2-3 tablespoons all together.
  • 1 tablespoon Siracha An option, to use in addition to the base. I only like to add Siracha when I'm balancing the sweetness from the sweet chili sauce.

for extra umami, add this to the base:

  • 2 tablespoons white miso paste This ingredient is typically not found in the grocery store. I purchase this online and keep it in the fridge. This ingredient can be added to the base for adding more rich, umami-flavor.

Optional toppings to sprinkle on after the sauce is on:

  • 1 tablespoon white and/or black sesame seeds
  • 3 tablespoons cilantro If you are not a fan of cilantro, no worries. This tastes amazing without using any cilantro.
  • 3 tablespoons green onion

Instructions
 

  • Here are the labels of all the sauce/packaged ingredients I'm using for this recipe, so that you can see what they look like. Each are very different and some are optional.
  • Prepare the fresh garlic and ginger.
  • In a bowl, measure the one cup of hoisin sauce. For the base/classic recipe, you will add by mixing in with either a fork or a hand-whisk: garlic, ginger, soy sauce or coconut aminos, mirin, honey and chili garlic sauce.
  • If I'm making ribs, I tend to make two sauces - one for each rack. I add a little extra spice/kick to the classic base for one rack (one more tablespoon of chili garlic sauce). And I will make the second sauce a sweeter version (to the base I add three tablespoons of sweet chili sauce, and one tablespoon of Siracha sauce). I will also garnish them differently so that it is easy for serving.
  • This is such a great sauce to top just about any meal where you want to add this incredible flavor: ribs, chicken, shrimp, tofu or vegetables. Whether you are grilling, baking, or using the stove to saute After your items have been fully-cooked, and just before serving, I recommend the option of sprinkling on chopped green onion, and/or cilantro, and sesame seeds.
  • One batch of Hawaiian Style Sauce is the right amount for one rack of ribs, and there will be some (wanted) extra sauce on the side. Any sauce that you do not use, I recommend labeling and storing in the fridge in a sealed container, for up to seven days.

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