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 thick.
2 lb or 1 kg of fresh pieces of salmonMarinade
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 and keep aside and pour the marinade into the pan to cook through until thick.
Pour over or serve it on the side.
Serve with 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 hard as it will flake away.
You need those crusty golden bits to finish the sear.
Japanese cuisine flavours their food with orange rather than lemon that most other cuisines use to add the acid component. Their choice is generally an orange called the Yuzu.
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.