"dsi1" wrote in message
...

On Friday, November 2, 2018 at 11:24:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> I think salmon would work well. How you would treat it depends on the cut
> of
> the fish. In my case, the ahi was coated with salt, pepper and cornstarch
> and fried at high heat for about thirty seconds per side. The fish was
> removed to a plate and the pan was washed so the sauce would be clear and
> bright.
>
> Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger,
> sugar, and mirin, was put in a pan and simmered for a short while. Some
> cornstarch and water slurry was added to thicken the sauce. Once
> thickened,
> the fish was added back to the sauce and the cooked at low heat for a
> couple
> of minutes on both sides. I recommend that you use a light Japanese style
> shoyu for this rather than a Chinese dark soy sauce.
>
> ==
>
> Right!!! I make it using, 1 cup water, 1/2 soy sauce, 1/4 cup brown
> sugar,
> 1/4 honey, tsp garlic, 2 tsps cornflour.
>
> I hadn't really taken note of the shoyu (light or dark) but I will. I see
> you use mirin. Oh and D. doesn't like ginger.
>
> So, tell me how to change my recipe, please?

Your recipe sounds fine. I can see why your husband likes it. I'd like it
too. If you're using honey, you don't need to use mirin.

==

OK thanks