Oh, my friends. My friends! (Especially you, Jenna and Ally!) I’ve been sitting on this recipe long enough. Some of you have been nagging me to post it for more than a year. Behold the two-step teriyaki: Step 1, marinate. Step 2, bake. ‘Tis all. I’ve done this with salmon (which I maintain is the absolute best vehicle for this homemade sauce), but you can do it with tofu, chicken, or presumably anything else. I think I originally got the idea for this from my friend Gill, who got it from her dad. Thanks, Gill and Gill’s dad!
When I need some protein and I’m not willing to do much more than open a package of said protein, I reach for the tamari (that’s gluten-free soy sauce, for those who are unfamiliar) and make this superfast marinated treat.
I know it’s been a while… I’m currently on fieldwork and it’s hard to cook in the field, so I’ll leave you with this quick lunch recipe I make all the time. It’s foolproof!
Never cooked lentils before? Neither had I before inventing this recipe. It’s pretty much foolproof. Hooray for curry!
Such yum. Much Asian dressing. Very thanks to my good friend Andrea for this incredible and incredibly easy recipe. I CAN’T STOP EATING IT.
I love this slaw to pieces. It’s a texture thing.
New to East Asian cooking? Miso is a great way to get started! This simple glaze has only two ingredients. Here I’ve put it on salmon and baked the fish, but you can put it on almost anything and fry, dip, or simmer.