All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tara no shichimiyaki / cod saute with light teriyaki sauce and shichimi pepper

Light and mild nabe-teriyaki spiced up with shichimi pepper.


1-2 fillets cod
1 tbsp soy sauce
2 tsp mirin
2 tsp sake
1/4-1/2 tsp shichimi togarashi pepper
Oil (not in photo)


Mix soy sauce, mirin, sake and shichimi, and set aside.


Heat oil in a frying pan, and saute fish on medium heat.

When the lower 1/3 is cooked (turns opaque) and the bottom is browned, turn, cover, and cook on low heat for several minutes.


When fish is cooked through, pour soy sauce mixture over fish, raise heat to medium to medium high, and reduce liquid somewhat while shaking pan and spooning sauce mixture over fish.

  • Teriyaki literally means shiny/glossy (looking) grilling/grilled items. Sugar content (mirin above) gives a shiny look to ingredients. Nabe-teriyaki is a teriyaki-type flavored dish cooked in a frying pan.
  • Fresh fish is always good. Since this involved with sauteing with oil, not particularly fresh fish works, too. But really tired looking fish does not work, as the sauce is on the light side and fish's old taste would come through.

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