Teriyaki Sauce (Gluten-Free)

This recipe comes to us from Ellen Switkes.
3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.)
3 large onions
1 egg
3 teaspoons salt (or more)
¼ cup potato starch
lots of pepper
Stock:
Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.
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Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick. Just coat with gluten-free soy sauce and wasabi, grill lightly, and roll in toasted sesame seeds.
Ingredients:
1-2 pounds of ahi tuna (4-6 ounces per person) ½ cup gluten-free soy sauce 1-2 tablespoons wasabi toasted sesame seeds, black and white wasabi and pickled ginger as garnish Directions:
Cut tuna into 1½-inch cubes.
Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer.
Coat lightly with gluten-free soy sauce and wasabi.
Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare.
Roll in a mixture of black and white toasted sesame seeds and serve with pickled gi...

Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S.
These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.
This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.
Ingredients:
2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator...