Name: 簡單美味日式燒汁煮魚 Simple and Delicious Tariyaki Fish - Couple Overcooked
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese

照燒汁係日本家常菜式超常見既汁料，無論係同唔同食材配搭定係用黎撈飯都係一流，今次除左分享照燒汁做法，我地仲會分享令照燒汁更香濃既秘訣，同埋用燒汁煮魚，係煮平時係街市冰台會見到既魚塊，食材簡單，做法簡單，但就非常美味！

Tariyaki is a very common type of sauce in Japanese cooking. It’s perfect for serving with a wide array of ingredients. In this article, we are sharing how tariyaki sauce is made, how to make it tastes even better and our way of making tariyaki fish. Simple way of cooking but it’s absolutely amazing.

照燒汁做法及燒汁煮魚 Tariyaki Recipe and Tariyaki Fish

燒汁煮魚就係平平無奇既魚塊配搭起照燒汁變成令人垂涎欲滴既好味菜式

tariyaki sauce can make ordinary ingredients to turn into a mouth watering dish!

係街市冰台買左塊懵仔魚
要整燒汁其實就相當簡單，只要將砂糖、日式醬油、味醂同清酒以1:2:2:2既比例溝埋就係
就係咁簡單，不過今次我地分享既版本係香濃版，睇埋落去就知點整
btw，整得燒汁煮魚，配個白飯係必然的，所以浸定米啦

We bought a piece of cobia from wet market
To make tariyaki sauce, what we need to do is merely to mix sugar, Japanese soy sauce, mirin and sake in the ratio of 1:2:2:2, that is it!
What we are doing this time is to make a more aromatic version of tariyaki sauce.
btw, it’s a must to serve this dish with rice and it’s a rice killing dish.

條魚簡單清潔好，抹乾後就可以以中火煎香表面先

Wash the fish and wipe dry it. Sear it on medium high heat

略略煎香表面就可以拎返出黎

Put it aside after the surface is gently seared

令燒汁香濃既秘訣！將兩茶匙砂糖加入鍋，慢火煮佢

Here it comes the secret of making better tasting tariyaki sauce.
Add 2 tsp of sugar in the pan and melt it on low heat

煮煮下白色既砂糖會變成啡黑色既焦糖

The sugar becomes caramel

依個時候再按比例加入日式醬油、味醂同清酒，煮返熱佢，試試味

Add Japanese soy sauce, mirin and sake according to the aforementioned ratio. Bring it to boil and test the flavour

將魚塊加返入燒汁中再煮煮佢

Add the fish back and cook it for awhile

魚塊可以上碟先

Set the fish aside

然後再做多一步令燒味更香濃，就係開慢火將汁煮成濃稠狀

To make the tariyaki sauce more aromatic, boil it until it becomes thicker in texture

將濃濃既燒汁澆係魚塊上就完成喇！

Finish by pouring the thickened tariyaki sauce on the fish

今次調整煲飯既時間試下整d飯焦出黎，可以再煲耐d令佢焦多少少

We also tried a new timing for cooking the rice for getting the crunchy layer of rice. We should cook it a bit longer for getting a nicer layer of rice burnt