Dish

Gindara teriyaki

Teriyaki Black Cod

Gindara teriyaki is typically prepared by marinating black cod in a mixture of soy sauce, sake, mirin, and sugar, then grilling it until it is cooked through and the skin is crispy. The dish is then served with a side of steamed rice and vegetables.

Asian cuisine› East Asian cuisine› Japanese cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Gindara teriyaki is a traditional Japanese dish that has been enjoyed for centuries. It is believed to have originated in the coastal towns of Japan, where black cod is abundant. The dish has since become a staple of Japanese cuisine and is enjoyed by locals and tourists alike.

Dietary considerations

Suitable for: Seafood lovers, people on high-protein and low-fat diets, people with gluten and dairy restrictions. Unsuitable for: Vegetarians, vegans, people with fish allergies.

Variations

There are many variations of gindara teriyaki, with different regions and chefs adding their own unique twists to the dish. Some variations include using different types of fish, such as salmon or sea bass, or adding a sprinkle of sesame seeds or green onions for extra flavor.

Presentation and garnishing

To ensure that the black cod is cooked properly, it is important to grill it over high heat until the skin is crispy and the flesh is cooked through. The dish is typically presented on a large plate, with the grilled black cod placed on a bed of steamed rice and vegetables. The dish is garnished with a sprinkle of sesame seeds or green onions.

Tips & Tricks

When marinating the black cod, it is important to let it sit for at least 30 minutes to allow the flavors to fully penetrate the fish. Additionally, using fresh, high-quality ingredients will ensure the best flavor.

Side-dishes

Gindara teriyaki is typically served with a side of steamed rice and vegetables, such as broccoli or bok choy. It pairs well with a variety of drinks, such as a cold beer or a glass of sake.