Monday, 21st FebruaryTeriyaki Tuna with shitake mushrooms, spring onions, steamed rice and pickled cucumber. This is largely made up on the spot based on what I have done before. Teriyaki sauce is made from Soy, Mirin and Sake typically in a 1:1:1 ratio, although I use a little more Mirin. When you heat it it boils down rapidly to a sticky caramelized goo, ideal for coating meat or fish. The Shitake were quickly fried at a moderate temperature and then added to another sake/soy/mirin mix, this time with more sake and a dash of lime juice. The spring onions should have been quickly fried, but I overcooked them. Still tasty but no bite left.