Suzuka · Asia
Japan
Precision. Respect. A place at the table.
Explore →Japan · Signature recipe
Teriyaki salmon
With steamed rice, pickled daikon and a glossy ginger glaze.
With steamed rice, pickled daikon and a glossy ginger glaze. A signature recipe from the Japan chapter of A Season of Flavor.
At the table
Make this dish part of your own race weekend tradition. Prepare the ingredients, take your time with the method and share the meal.
30 minPreparation20 minCooking4ServingsEasyDifficulty
Equipment: Small saucepan; non stick frying pan
Ingredients
- 4 salmon fillets, skin on
- 1 tbsp neutral oil
- 60 ml soy sauce
- 60 ml mirin
- 30 ml sake
- 2 tbsp brown sugar
- 1 tsp grated ginger
- 1 garlic clove, minced
- Steamed Japanese rice, to serve
- Pickled daikon, to serve
- Chopped scallions and toasted sesame seeds
Method
- Combine soy sauce, mirin, sake, brown sugar, ginger and garlic in a small saucepan. Bring to a simmer over medium heat.
- Simmer for 8 to 10 minutes until slightly thickened. Remove from the heat and set aside.
- Heat oil in a non stick pan over medium high heat. Sear the salmon skin side down for 4 to 5 minutes until crisp. Turn and cook for 2 minutes.
- Pour the sauce over the salmon. Reduce the heat to medium and spoon the sauce over the fish for 2 to 3 minutes until glazed and cooked through.
- Remove the salmon and rest for 2 minutes.
- Serve with rice and pickled daikon. Finish with scallions and sesame seeds.
