150g mackerel ( fillet out )
Teriyaki Ingredients:
180cc sake
180cc mirin
180cc shoyu
90g sugar
dash of salt
Method:
- Boil all the teriyaki ingredients.
- Sprinkle salt on mackerel fillet and keep in fridge for about 4 hour.
- Grilled both sides of the fillet till slightly brown. Add in teriyaki sauce three times intermittently while continuing to grill till the surface of the fillet has a brown glaze.
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