Japanese Food Weekend Part 4: Teriyaki Salmon

Another homestyle Japanese favorite, this is nothing like recipes that use bottled teriyaki sauce. The real stuff is just mirin, sake, soy sauce and sugar and tastes amazing.

Although this cookbook has no pictures, the recipes are dead-on. It is my go-to Bible of Japanese food.

Teriyaki Sauce てりやきのたれ
Making the teriyaki basting sauce ahead of time is easiest. Combine in a small saucepan and heat on medium-low:
1/2 C mirin
1/4 C sake

Once warm, add and heat to simmer:
1/4 C soy sauce (I use low sodium)
2 TB sugar (plain old white sugar is perfect)

Let it simmer 20 minutes or so until it thickens a little. Let cool and stick in the fridge until you're ready to use it.

Teriyaki Fish
Marinate the fish (I used salmon, but yellowtail would be good too) for 15 minutes in the fridge in this mixture:
1/4 C soy sauce
1/4 C mirin or sake
1 tea grated ginger

Start preheating the oven to 450/500 degrees F. (or you can use the broiler, ours is just broken)

Pull the fish out of the fridge and pat dry. Place the fish (skin side down if it still has skin on) on a cookie sheet.

Drizzle some teriyaki sauce (from above) over the fish.

Cook for 2 minutes, remove from oven, baste fish with more teriyaki sauce. Cook 2 more minutes and so on, until the fish is just barely cooked (overcooked fish is nasty). The sauce will carmelize on the fish and on the cookie pan.

Serve with rice and simmered vegetables, enjoy!

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