Frying

I've written about teriyaki before, the real teriyaki, that is -- the thin glaze brushed on while sautéing or grilling that instantly adds tremendous flavor and a beckoning sheen to foods. There are bunch of ways to prepare teriyaki; here's one I just tried that works amazingly well for fish, and is super easy:

Since I returned in June from three months of cooking in Japan, I've been itching to keep building my skills. Luckily, Abe-san, the chef of the fabulous En Japanese Brasserie in lower Manhattan, graciously invited me into his spacious open kitchen.