I wanted to have a different way of eating mackerel.It's a troublesome task, but remove the bones from the fish before cooking.＊I used small mackerel fillets the size of my palm. If you use bigger ones or prefer the seasoning to be stronger, double the seasonings.＊At Step 3, turn down the heat to low otherwise the sauce will cook down too quickly.If you double the seasonings, cook over medium heat. Recipe by Musumedaburu

My husband received some of this fish as a gift. I had never even heard of it before so I tried making it into teriyaki, and it was really delicious.This fish isn't fishy, so it's easy to eat. Recipe by kojyu

I had a craving for a spicy teriyaki sauce, so I used handy katsuo-no-tataki and seasoned with spicy teriyaki. I'm posting it here since it turned out so tasty.It's key to remove the excess oil with a paper towel. That way, it won't turn out too oily. This recipe makes plenty of sauce. If you have leftover sauce, it goes great as topping for deep-fried foods, okonomiyaki (Japanese pancakes), or yakisoba (stir-fried noodles), etc.Use the sauce recipe for when you run out of okonomiyaki sauce! For 2 servings. Recipe by Pabuchan

This is my regular recipe.I put water to prevent the sauce from burning quickly. Coat the sanmas with the sauce well. Make sure you won't burn the sauce. Recipe by Silvy1978

I make homemade shio-koji and soy sauce koji, so I try them with various ingredients.This dish is easy and delicious, so it's one of our favorites among the shio-koji /soy sauce koji recipes.First, spread the soy sauce malt on the amberjack fillets.They will have a rich flavor even if you don't leave them to rest.Be careful not to burn them. Recipe by Momora

I had some Salmon from the other night left over which I did Cajun Salmon. So try something a little Japanese like this.

Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki saucekeeps well and is suitable for different dishes.Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet. Recipe by Heartful Kitchen Rei

I adjusted a recipe from a book to my taste. I've been making this recipe for years now.When coating the fish pieces with sauce in Step 4, watch out since they burn easily. For 3 servings. Recipe by Tattsun

I meant to make this for battling the bulge, but I had too much riceIf you freeze left over sardine hamburgers, try "Healthy Loco Moco with Sardine Hamburgers". It's simple, and delicious!!You can make this even more easily if you have frozen chopped sardine sashimi.If you freeze leftover sardine hamburgers, try "Healthy Loco Moco with Sardine Hamburgers". It's simple, and delicious!! Recipe by Haranouenoponyoponyo

In order to avoid burning, I add the sauce later.It also keeps the amount of ingredients for the sauce to a minimum.Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat. For 2 servings. Recipe by meg526

I normally blend my own teriyaki sauce, but this time I used a store-bought bottle because I bought it by mistake. If you want to blend your own, all you need is one part soy sauce to two parts mirin, and add sugar to taste. You may want to extend simmer time in step 3 to reduce the sauce more if you use that blend, as it is a lot thinner than most store-bought teriyaki sauce. 🇯🇵