Kanpachi teriyaki is a delicious and savory dish that combines the umami flavors of teriyaki sauce with the delicate taste of kanpachi. To make kanpachi teriyaki, you will need kanpachi fillets, soy sauce, mirin, sake, sugar, garlic, ginger, and vegetable oil. Start by preparing the teriyaki sauce by combining soy sauce, mirin, sake, sugar, minced garlic, and grated ginger in a saucepan. Bring the mixture to a simmer over medium heat and cook until the sauce has thickened slightly. Set the teriyaki sauce aside. Heat vegetable oil in a skillet over medium-high heat. Add the kanpachi fillets to the skillet and cook for about 2-3 minutes per side, or until they are cooked through and have a golden brown crust. Pour the teriyaki sauce over the cooked kanpachi fillets and allow them to simmer in the sauce for a minute or two, until the fish is fully coated. Serve the kanpachi teriyaki with steamed rice and steamed vegetables for a complete and satisfying meal.
