Hello everyone.
Does anyone know a good recipe for a teryaki marinade / sauce?
I've been told by a Japanese neighbour (a caterer) in the same business centre we our kitchen is that teryaki is basically half soy and half mirin. You cook the salmon (or chicken) by constantly glazing it with the sauce in the pan so that its really nice and sticky.
I've been to trying to do this with salmon for canapes at events that we do and find that it works really well. It does tend to 'melt' off the salmon (or rather, drain the moisture out of the salmon after its been sitting there for more than about 20 minutes ( when cooking in someone else's kitchen some of the cooking is done in advance - we serve the teryaki salmon skewerered onto little wedges of cucumber, lightly pickled in a sweet vinegar dressing.)
Any ideas how we can get this to work without it leeching out the the moisture?