This is another from the Japanese cooking for honkies cookbook. As I've probably mentioned, teriyaki is to Seattle as cheesesteak is to Philly, so obviously I was anxious to get this right. I don't think I did.
American, and therefore Seattle, teriyaki is not really like the Japanese stuff. Overly sweet and seasoned, not subtle, etc. At least according to the the book. I don't know. I still haven't been to japan to see for sure. I really aught to fix that. Anyway, the recipe I went is supposed to be authentic.
It was less sweet than Seattle teriyaki, in a good way. But the sauce didn't condense down into a syrup in the time it took to cook the fish. I was afraid to cook it any longer for fear of ruining the fish. Still, it was good and easy enough to try again. I'll let you know if I have any breakthroughs.
Oh, by the way, who knows how the salad dressing works at Seattle teriyaki places? I tried to make some up, and it was ok, but not quite right either.