Butterfish Teriyaki

Servings 4

• 4 filets of fresh butterfish
• 1 teaspoon salt

Sauce #1:

• 1/3 cup shoyu
• 3 tablespoons mirin
• 1/4 teaspoon gourmet powder

Sauce #2:

• 1/3 cup shoyu
• 3 tablespoons mirin
• 1 tablespoon sugar
• 2 tablespoons water
• 1/4 teaspoon gourmet powder
• 1 teaspoon cornstarch

Sauce #1: Combine ingredients in a sauce pan and boil down to 1/3 of its original volume.

Sauce #2: Combine all ingredients, except cornstarch and bring to a boil. Thicken it with cornstarch paste.

Salt fish and let stand for 10 minutes. Then pan broil, brushing sauce heavily. Reduce heat, continue broiling until sauce is used up.