Video: Fish Teriyaki

Check out how Chef Abe demonstrates how to make the real-deal teriyaki, not the gummy goopy excuse for this technique we find too often here. Teriyaki literally means "glossy grill" -- it adds incredible flavor and appealing sheen to fish (and other ingredients, like chicken). Please ask any questions in the comments. Here are the proportions:

Teriyaki
400 grams salmon (4 fillets, 100 grams each)
30 cc sake
30 cc shoyu
30 cc mirin
22 grams sugar

Posted by Harris Salat in Fish | Permalink | Comments (2) | Email | Print

Comments (2)

Would it be possible to transcribe the videos? Thank you so much!

swirlsofburgundy | Posted 20:01 19 November 2010

I wish I could see what the chef was doing.

Joan | Posted 11:30 21 March 2011

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