27 February 2014

Salmon (Chicken) Teriyaki

Ingredients (2 servings):
  • 200--300 g salmon (chicken, preferably thigh, cubed),
  • salt
  • flour, cornstarch, or potato starch, optonal (for thicker sauce),
  • 2--3 tbsp soy sauce,
  • 2--3 tbsp sake,
  • 2--3 tbsp mirin,
  • 1--1.5 tbsp sugar,
  • oil (for frying).
  1. If using salmon, sprinkle a little bit of salt on it and let sit for at least 30 minutes if you can (or in the refrigerator for up to a day).
  2. Cut the salmon into individual serving size pieces, 2--3 cm wide.
  3. Optionally, cover the salmon pieces in the flour.
  4. Heat up a frying pan with a little cooking oil, and put in the salmon (chicken) in a single layer.
  5. Cook each side over medium-high heat until browned (including the skin)
  6. While cooking the salmon (chicken), combine the soy sauce, sake, mirin, sugar in a bowl.
  7. When the salmon (chicken) is almost done, add all the sauce ingredients in one go into the pan.
  8. Rapidly turn the salmon (chicken) pieces to coat them in the sauce.
  9. When the salmon (chicken) is deep golden brown, it is done.
Source: http://justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-5-fish-part-1-salmon-teriyaki

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