Would you believe there are as many teriyaki restaurants as there are Starbucks in Seattle? Well, maybe not as many but certainly there are a ton. In fact, there are five of them within 2 miles of my house compared to three Starbucks. Although teriyaki is Japanese most of the teriyaki restaurants in town are owned by Koreans. Most of them use similar recipes for their teriyaki sauce and you wouldn’t believe how ridiculously easy it is to make at home. I should forewarn any purists out there that this recipe is Korean restaurant style and not an authentic Japanese version. My uncle used to own a deli and we would prepare teriyaki for the lunch hour. This is where I learned to make teriyaki sauce. Its sweet in flavor and is a great finishing sauce for any grilled meat or vegetables. I would also like to disclose right now that this recipe uses garlic powder- I can hear the virtual gasps happening right now as you read this. It is what it is. [click to continue…]
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by Tadashi Ono and Harris Salat. I was so thrilled because I had been looking through it in our hotel room asking questions about it. During my flight home I scanned through each recipe. With every turn of the page my appetite for hot pot grew. Browsing through the book one can’t help but notice the stunning food photography -the photos are beyond beautiful. The first recipe I tried was Kinoko Nabe a.k.a. Mushroom Hot Pot. And fyi, I’ve made this 4 times since reading the book! 
