"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?

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.

"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