Kanpachi teriyaki is a delicious and savory dish that combines the umami flavors of kanpachi with a sweet and tangy teriyaki sauce. To make this dish, you will need kanpachi fillets, soy sauce, mirin, sake, sugar, garlic, ginger, and vegetable oil. Start by making the teriyaki sauce by combining soy sauce, mirin, sake, sugar, minced garlic, and grated ginger in a saucepan. Bring the mixture to a boil and then reduce the heat to low. Simmer the sauce for about 10 minutes, or until it thickens slightly. In the meantime, heat vegetable oil in a skillet over medium-high heat. Add the kanpachi fillets to the skillet and cook for about 3-4 minutes per side, or until the fish is cooked through. Pour the teriyaki sauce over the cooked kanpachi fillets and let them simmer in the sauce for a minute or two. Serve the kanpachi teriyaki with steamed rice and steamed vegetables for a complete and satisfying meal.
