Cod In Teriyaki Sauce (Gindara Teriyaki)

Cod In Teriyaki Sauce (Gindara Teriyaki)

I bought a big pack of cod steaks recently. My children generally like fish, but their preference skew towards cod, salmon and mackerel … yup, all the fatty, oily fishes.

Today, I decided to go Japanese again and make them cod in teriyaki sauce. Yum … teriyaki sauce. Give them anything slathered in teriyaki sauce and they will wallop ’em up! The printing on the package of cod said “Product of France”, so I wonder if they are any different from the Japanese Gindara which we are more familiar with? Anyway, this dish was a breeze to put together and better yet, has a very short cooking time. I like!

Teriyaki Marinade/Sauce

(For 2 small cod steaks)

– 1 tbs sugar

– 1 tbs mirin

– 2 tbs soy sauce (I use Lee Kum Kee and it works fine but you may want to use a Japanese brand like Kikkoman)

Adjust accordingly if you are cooking bigger steaks or would like more teriyaki dipping sauce.

1. Marinate for at least an hour. Heat a little oil in a skillet. When the oil is hot, lower the flame. Hold up the marinated cod steaks and let them “drip dry” a little before you toss them into the pan. Do not throw away the marinade.

2. Make sure you cook over a very small flame because the fish will char (due to the sugar in the teriyaki marinade). The steaks cook very quickly, especially if cut small, so make it snappy – about a minute each side. Place on serving plate.

3. In a separate saucepan, bring the marinade to a quick boil. Serve in a saucer.

This is best eaten hot off the pan. With the advantage of a short cooking time, this dish is always cooked only when the kids go “I’m hungry!” Now excuse me while I go get a bowl of steaming hot gohan …

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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