July 07, 2016
Dinner, Main Dish, Fish,
Salmon, Japanese, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Kosher, No Eggs, Non-Dairy, Make it from scratch, Sugar more
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"There's never a need to buy ready-made teriyaki sauce, as the teriyaki sauce formula is a very simple 2:2:2:1 ratio of soy sauce, sake, mirin and sugar. You can halve or omit the sugar if you like it less sweet. This salmon dish is quick and easy to prepare. You can also use Mahi or Swordfish, instead of the salmon. From Makiko Itoh's Just Bento Cookbook. NOTE: Time does not include 30 minutes salt treatment."
To draw the water out of the salmon, sprinkle with a few grains of salt. Let sit for 30 minutes, or up to a day in the fridge.
Cut the slab of salmon into individual serving size pieces about 1 to 1 1/2 inches thick. Optional: Coat each piece in cornstarch - this will make the sauce a bit thicker.
Heat up a frying pan with a little cooking oil, and put in the salmon in one layer. Cook each side over medium-high heat until browned. Make sure you brown the skin side, too.
While the salmon is cooking, combine the soy sauce, sake, mirin and sugar in a bowl. When the salmon is just about cooked, add all the sauce ingredients at once into the pan. Careful - it will sizzle and spit a bit.
Rapidly turn the fish pieces so that they are coated in the sauce. The sauce will thicken up as the moisture evaporates. When the salmon is a deep golden brown, remove from pan.
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