A local specialty! Here's a recipe to make tuna steak.You can use any kind of tuna If you make this steak with fatty tuna or swordfish, the flavorful juices of the fish makes it so rich and tasty.Be careful not to overcook the tuna, as this will make it dry and tough. Recipe by Karun

I wanted to make delicious easy chicken teriyaki.Make sure not to burn it because it has sake sprinkled over it! Recipe by Donpintan

This is our family’s staple diAdd more vinegar in the summer time to make it even more refreshing.It has a well flavored taste. Adjust the amount of soy sauce to your preference. Please be careful not to scorch it. This is a generous amount for a meal. Leftover can be used for a bento box. It also freezes well for later use. Recipe by Run mama

I used to prepare my fresh salmon in Western-style dishes. Whenever I prepared it Japanese-style, wrapped in aluminum foil, the taste just wasn't enough to become addictive. So, I added Chinese sweet and sour sauce. It goes so well with rice and is so filling.After adding the sauce, be careful not to burn it.Optionally, drizzle ra-yu for a slightly spicy kick. Recipe by Raby

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

My mother used to make this for my bentos a lot.Be careful not to burn it when you are making the reducing the teriyaki sauce. For 2 servings. Recipe by maa1012

My mother makes this teriyaki dish for me and this was the first recipe I learned from her.Please be careful not to burn the sauce. Recipe by Liberty

I used some moist boiled chicken (fromto make a tender and delicious teriyaki dish.The work that you do during Step 1 is so that the chicken soaks up the marinade better and so that it doesn't shrink during cooking. If there are any parts of the chicken that stick out in particular, these sections may burn quite easily, so peek into the grill every so often and cover in aluminium foil as needed.If you tenderize the chicken and even the surface out beforehand you will get an even colour when it cooks and it's less likely to burn. Recipe by Satoyoko

I just love yangnyeom chicken, Korean fried chicken that has a sweet-salty flavor. But since they are deep fried and then coated with sauce, the calories add up. So I omitted the deep frying, adjusting my usual teriyaki chicken recipe, and made my own version of yangnyeom chicken!In Step 3, I use a non-stick frying pan so I don't add any oil to it. If the heat is too high the sauce will burn, so be careful. (If you don't have a non-stick frying pan, add a little sesame oil to the pan!) Recipe by Hanacchitomocchi

My mother often made simmered potatoes, so I arranged her recipe for nagaimo yams, and added chicken. It's filling and full of flavour.If the nagaimo yam is a standard size, a 10cm section should be about 200g without the skin.In Steps 5 and 6, do not mix too much; simply agitate the pan to coat with the sauce. For 2-4 servings. Recipe by caramel-cookie

It's an easy fish dish.At our house, we always buy half fillets and eat half as sashimi and the other half as fillets. You can make this recipe with fillets or sashimi bonito. The sauce is flavored on the strong side, so adjust to taste. Recipe by Suzukihanako

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