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).
Algorithm:
- 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).
- Cut the salmon into individual serving size pieces, 2--3 cm wide.
- Optionally, cover the salmon pieces in the flour.
- Heat up a frying pan with a little cooking oil, and put in the salmon (chicken) in a single layer.
- Cook each side over medium-high heat until browned (including the skin)
- While cooking the salmon (chicken), combine the soy sauce, sake, mirin, sugar in a bowl.
- When the salmon (chicken) is almost done, add all the sauce ingredients in one go into the pan.
- Rapidly turn the salmon (chicken) pieces to coat them in the sauce.
- 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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