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

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

Japanese traditional main dish.Salty-sweet taste matches with rice!

A teriyaki chicken that my family loves.Take the amount of the seasoning ingredients as a standard.Adjust it according to your taste to make your own favorite sauce. Recipe by Oyakomeshi recipe

I didn't want to bother defrosting amberjack that I had in the freezer, so I tried steaming it in the sauce and it was delicious. (If using frozen fillets, leave the lid on for longer.) Room temperature fish fillets worked well too!!If the heat is too high the sauce will thicken too fast, so simmer throughout over medium-low heat and you won't mess up. For 2 servings. Recipe by nana recipe

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526

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

Teriyaki chicken goes well with rice or sandwiched between bread.Add honey to soften the meat and to add shine.Make sure not to heat the meat for too long to avoid becoming hard. Recipe by Rarumu

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

My mum used to made us teriyaki with sardines and I learned how to clean them. I can't find them here, so I tried with rainbow trout this time. Good with quinoa :)

I wanted to make teriyaki chicken that stays tender and shiny.My family loved it so much, it's a staple dish in our household.These'll make great additions to lunch boxes.It is nice to serve this with mayonnaise.With this preparation the chicken will not harden and absorb the sauce very well.If you'd like a gentle flavoured sauce use 2 tablespoons of soy sauce. For strong sauce use 3 tablespoons.You can use chicken thighs instead of breasts. You don't need to score the meat in that case. Recipe by Atorie sara