Teriyaki is simply a glazed piece of fish or meat, often served on a bed of sticky rice.
Teri means glaze or shine, and yaki means grill. Using a prepared teriyaki sauce from a reputable company is a good option to start the base. The key to a good meal is using the freshest fish available, the best meat you can get, and cooking it to perfection—not overdone.
If not, you can make your own from soya, mirin, and sugar. This can be boiled down to make it slightly thicker.
2 lb or 1 kg of fresh salmon piecesMarinade
4 tbsp mirin
2 tbsp sake
1 tbsp fresh chopped ginger
2 tbsp honey
Mix together. Place the salmon in the dish for 20 to 30 minutes.
Sear on a hot griddle or fry pan.
Remove it and set it aside. Pour the marinade into the pan and cook through until thick.
Pour it over or serve it on the side.
Serve over sticky rice. Broccoli, mushrooms, and asparagus make good sides.
Marinated fish starts cooking (like ceviche) due to the ingredients. Keep the marinade for the time suggested. It will also make the actual process of cooking harder as it will flake away.
You need those crusty golden bits to finish the searing.
Japanese cuisine flavours its food with orange rather than the lemon that most other cuisines use to add the acid component. Yuzu orange is typically their choice.
When green lime is required, they use the sour Sudachi, a Japanese variety of locally grown lime.
Fazilah Vajid and
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.