Teriyaki Fish Burrito Bowl

I used to buy ready-made Teriyaki sauce at around $5 dollars a bottle (250 ml) from supermarket until I found that Teriyaki sauce is essentially just light soya sauce, mirin, sake, sugar and ginger juice. Not only is it more economical to make your own Teriyaki sauce, it also produces tastier teriyaki dishes. Reason? Home-made Teriyaki sauce produces a shiny and sticky coat on the meat or fish, which is achieved through slowly reducing the mixture of seasoning.

By making your Teriyaki sauce from scratch, you could easily produce enough quantity at a faction of the price for a big batch of meat (i.e. chicken wings, chicken cutlets, salmon etc), ideal for a party. This post, I am going to show you how to whip up a Teriyaki Fish Burrito Bowl.

Ingredients:

- 2 fish fillets 

- 20 ml of sake

- 20 ml of mirin

- 10 ml of Japanese soya sauce

- 20 ml of water

- 2 tablespoons of sugar 

- 50g ginger, grated

Procedures:

1) Combine all seasoning and ginger. 

2) Marinate fish fillets in the sauce for 10 mins or more. 

3) Heat a pan. Add fish fillets skin down on the pan until the skin is crispy. 

4) Turn over the fish fillets. Add the remaining sauce.
5) When the sauce thickens, flip the salmon fillet to make sure that it is coated with the sauce. 

6) Serve with a bowl of rice with vegetables and a sunny-side up.