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Recipe for :

Buri no Teriyaki

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at Japanese Teriyaki under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".


4 pieces of buri (fish)

Marinating sauce (tare):
1/2 cup soy sauce
1/2 cup mirin
1/2 cup daikon oroshi (grated radish)



  • .Wash fish and pat dry.
  • Mix Soy sauce and mirin. Marinate buri for 1 hour.

Make tare sauce:

  • Mix ingredients, boil, turn off heat.


  • Remove buri, drain excess liquid. Place fish skin side up on cutting board to keep flat. Skew sticks lengthwise into both sides of fish.
  • Pre-heat broiling net to prevent sticking.
  • Grill skin side down 1 minute on a medium fire.when cooked, turn over using skewers.
  • Cook other side Brush on tare sauce about 3 times each side.
  • Remove skewers. Place buri skin side down on plates. Add daikon oroshi.

Oven cooking:

  • Place buri on grill. Brush tare sauce both sides Do not turn over.

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".