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 ...
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