As you folks had known, ms jess is amateur chef now. I cook almost everyday, expect on days I had class or work late. And since I'm on study leave now. My family had enjoyed home made dinner daily.
I make it a point to do western on Wednesday, and Japanese on Thursday so we have some "specials" to look fwd to. Last Thursday, I tried making terriyaki salmon (healthy fish) and was intenting to buy a bottle of terriyaki to marinate the fish. But then, I'm not too sure how much and how long is need so Google to the recuse.
I found myself at justonecookbook. And surprise that the author mention Japanese seldom use the teriyaki sauce that we are so familiar with.
They. Made. Their. Own!!!!!
Wtf?? And all these yrs I always though that there must be a special sauce out there in Japan that make their foods so good. I love to eat almost everything in japan! Their foods are beyond awesome! And I'm not too far from the truth of the secret sauce!
Last Thursday, I made the best chawamushi I ever tasted in Singapore, and the best teriyaki salmon ever. Ever!
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And the secret to this orgasmic taste is:
SAKE
Real sake.
Not just cooking mirin sake kinda (ps. mirin is essential for most Japanese dishes too). But premium 大吟醸 (dai-ginjo). Yes, it cost me extra S$20 to buy a small bottle of it. But truly, the taste is worth more then $20. My teriyaki salmon and chawamushi taste even better then all the Japanese restaurants I ever went.
And so, I found out one of the secret of Japan foods. Now I really want to know how could their eggs be so good. Maybe I need to rear a chick to find out.
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