This is a very simple recipe – the marinade/glaze is equal parts mirin, soy sauce, and brown sugar.  I marinate for a half hour, then either saute or broil briefly.  Served with asparagus and jasmine rice – recipe from Nigella Express, a very useful cookbook.

This was really delicious.  Roughly adapted from this recipe. The bright flavors of the Meyer lemon really sang with the toasted fennel.  The Trader Joe’s  “Harvest Grains” blend was also really good – the bulk of it was Israeli couscous, but there were lots of good flavors and textures in there.  This was good both warm and at more of a room temperature.

With haricots verts with shallot-dill butter and brown and wild rice pilaf.