James Peterson

Teriyaki-Glazed Fish, Steak, or Chicken

Preparation info
  • Yield:

    4

    Servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

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.

Ingredients

thick fish or meat steaks or chicken, quartered

Method

  1. Sauté the fish, meat, or chicken in the oil in a large heavy-bottomed sauté pan over medium to high heat so the pieces are well browned on both sides. Leave underdone by about 3 minutes. Remove from the pan.
  2. Pour out the cooked oil and pour the teriyaki sauce or ingredients (there’s no need to combine them) into the still-hot pan. Put the fish, meat, or chicken