Tara No Teriyaki – *

(*) Mackerel fillets from the broiler

Preparations

Mix the ingredients for the sauce in a small pan and heat gently until the sugar has dissolved.

Preparation

Put the fish pieces on skewers and brown them lightly on both sides on the hot grill. Then, pass them through the sauce and continue grilling until the sauce dries, then moisten them repeatedly with the sauce and grill them (twice at the most). Turn the skewers after each time. This is the only way to prevent the fish from sticking to the grill sticks. Serve the fish skewers on heated plates.

(*) Teriyaki: Even though many restaurants equate “teriyaki” with barbecue, this word only refers to a very special type of sauce that is applied to the food when it is grilled (or roasted in a dry frying pan). It is a mixture of salty-malty soy sauce, heavy-sweet mirin and a little bit of sugar. The food to be fried (it can be fish, chicken, beef or pork) is varnished a few times after the first frying. In this way it shines, as the root word “Teri” says, and is grilled as the root word “Yaki” describes it.

(**) Soy sauce: The Chinese invented this seasoning sauce about 3000 years ago, 400 years before the Japanese started to deal with this seasoning liquid. What the latter then made from it was less heavy, sweeter and more subtle in taste than the Chinese model. In

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