Although teriyaki chicken is popular abroad, teriyaki in Japan is mainly used with fish. Teriyaki literally means “glazed grill”, and the recipe combines the popular Japanese seasonings of soy, mirin and sake to make a simple, delicate, sweet glaze that enhances the natural flavours of whatever it is applied to.
1 large or 2 small tuna jaws
julienned Japanese leek and grated ginger, to serve
250 ml (1 cup) soy sauce
200 ml mirin
200 ml sake
80 g sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the teriyaki glaze, heat all the ingredients in a saucepan until the sugar is dissolved. Remove from the heat and set aside.
Heat a barbecue or konro grill on medium-low. Grill the tuna jaw, turning frequently, for about 15-20 minutes or until nearly cooked through. Brush liberally with the teriyaki glaze and continue to grill, applying more layers of the glaze like a lacquer, until it is glossy and dark.
Serve with a garnish of julienned Japanese leek and grated ginger.