This may not be the Teriyaki in strict definition of Teri-Yaki, which means Grill or bake with glaze, but well, close enough, and it is easy and taste good.
Since my annual blood test is coming up, I’m eating healthy, mainly fish to bring my cholesterol to be in “Right” range.
Swordfish Teriyaki (or any kind of fish, really…)
- Swordfish (As much as you want to eat)
- Shitake Mushroom (If available)
- Green Onion (If available)
- Soy Sauce
- Slice Ginger, and Shitake Mushroom, and cut green onion to about an inch length
- Mix Soy Sauce, Sugar, Mirin, Sake in equal part, as well as cut ingredients above
- Cut swordfish if necessary, and sprinkle salt/pepper and starch
- Heat a tiny bit of oil in saucepan, with high heat
- Place fish in the pan, and quickly flip to make a crust on both side, and reduce the heat to medium-lowPour the mixed sauce, and loosely place a aluminum foil cut/folded to fit inside of the pan (this is called “Ortoshi-Buta”, and way to cook food in reduced amount of liquid)
- Right before swordfish is cooked throughly (Swordfish is hard to over cook, so don’t worry too much), take out the fish, and thicken the sauce, and then put the fish back in to graze in it
- Plate the fish, add any side dishes, and ready to eat!
You can do this Teriyaki with any fish or meat. When you cook meat, place a lid after you place “Otoshibuta”. You don’t want to do this with fish to let the fishy smell out, but when you cook meat, this will keep the flavor in, and cook quicker.