One of my readers in Singapore told me Sanma (Pacific Saury) is still in season and it’s pretty cheap there (about $4 for 2 whole Sanma in the US). So today I’m sharing an easy Sanma recipe. In case you haven’t seen my other Sanma recipe, check out Sanma Shioyaki recipe.
In my Beef Teriyaki post, I briefly explained that Teriyaki is a cooking technique, in which we cook ingredients (protein or veggies) till the sauce starts to luster, but “that” sauce we make became very popular outside of Japan. We don’t really have a specific name for the luster sauce we cook, but this combination of sauce ingredients are used for many dishes in Japan. In Japan we use many different kinds of fish prepared this way, and that’s why I mentioned in the previous post that the teriyaki style of cooking is used more on fish than meat in Japan. Now let’s go over this quick and easy Sanma Teriyaki recipe.
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