For the past few month, I went completely nuts over Asian food. I have it for lunch, dinner, on weekends, on the go, at my desk. I even bought a giant bucket of Kikkoman soy sauce and a few bottles of Kikkoman Teriyaki sauce and marinade. The marinade is awesome because I can throw some proteins into a sealed container overnight and the next day I get a great meal.
Since there are not many recipes for cod with teriyaki I will try to explain in step-by-step.
Pro Tip: You can, of course, make the sauce of your own but it is very time consuming and requires a lot of ingredients, so Kikkoman is my go-to brand. If you are a newbie to Asian food, do not even try to make it.
I suggest using non-frozen cod because it will end up more moist and flavorful.
- 2 cod fillets
- Half of the watermelon radish cleaned and shaved on a mandoline
- 2 bok choy
- 2 cups of brown rice boiled
- Black sesame seeds for garnish
- 1 head of broccoli
- 1 bottle of Kikkoman Teriyaki sauce
- 200 g of Firm tofu
Cut tofu and cod into medium cubes the night before and put into sealable containers separately with 7-10 tbsp of teriyaki.
Divide broccoli into florets and cook in boiling water for 3 minutes. Then transfer to ice cold water and set aside.
Prepare grilling pan. Combine broccoli and a small amount of teriyaki and salt in a bowl.
Preheat grilling pan and grill broccoli for about 4-5 minutes and set aside.
Cut Bok Choy in half, also mix with a small amount of teriyaki and salt and grill for 5 minutes per side and set aside.
Drain cod and tofu. Grill them separately. Tofu takes about 7 minutes and cod takes about 4-5 minutes per side.
Assemble the bowl: put brown rice first, then broccoli, two halves of bok choy, watermelon radish, gals of tofu, half of the fish and black sesame seeds.
Serve warm and enjoy the flavor!