Teriyaki glazing works best for relatively thick cuts of fish, steak, or chicken. It’s easy to overcook thinner cuts because they must be sautéed in two stages—first in hot oil, second with the teriyaki ingredients.
|thick fish or meat steaks or chicken, quartered|
|ingredients for teriyaki sauce (mirin, soy sauce, sake), either combined or separate|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.