Recipe(tried): Japanese Sauce recipes

Janice,

I made a 5 lb. fillet of salmon into Teriyaki Salmon 2 nights ago. We are eating it cold with hot white rice and steamed veggies.
I also make a pickled cucumber that is very easy and can be made ahead of time.

Teriyak Sauce
1 c soy sauce
1 c sake
1/3 c toasted sesame seed oil
2 cloves of garlic, minced
1 T red pepper garlic sauce or 1/2 t hot pepper sauce
1 12-14 oz. can crushed pineapple & juice

Mix together. Marinade fish, chicken or veggies for 15 to 20 min. I broiled the salmon about 20 min. and then baked it a little (10 min.) to make sure that it was completely cooked through.
**************************************************
Spicey Oriental Cuke Salad
1 lg English cuke-sliced 1/4" thick
1/4 t salt
1/2 c vinegar-apple cider or rice
1/4 c honey
4 scallions-sliced
1/4 t or less red pepper flakes
sprinkle of chopped parsley
If you want a soft cuke slice then salt the sliced cukes and leave to drain in a colander for 20 to 30 min. Rinse well.
If you want a firmer cuke then assemble the vinegar & honey in a pot large enough to hold all of the sliced cukes. Add the cuke slices. Heat on low until steam just starts to rise stirring to allow all of the cukes to cook evenly. Remove from the heat and add the scalions and parsley. If you like hot and spicey add the red pepper flakes while heating the vinegar mixture. Chill until ready to serve. If you like it less hot add them last. This salad will stay in the fridge for a month.

I hope this helps.

Julie