Wednesday, May 21, 2008

Salmon Teriyaki

Photobucket

Teriyaki (照烧) sauce must have been most well-known Japanese foodstuff/brand name besides the usual sushi and miso soup. I have not known of anyone, children and adult alike, who dislike it. Let me know if you do know someone who hates it. The sauce is readily available at supermarkets but my rationale is that; nothing beats homemade. Making your own sauce, well, at least you know what goes in there. Most importantly, you make and use what you need. No expiry date to look out for; therefore, no wastage. Moreover, you are able to adjust the taste to your own liking. Some like it sweeter, some like it salty.

My girl has always loved salmon fish. All you need to do is pan fry the fillet and season it with some salt. She has simple taste, until I introduced her to Teriyaki sauce. She has been asking for it when she knows salmon's on her menu. Preparing this dish is easier than you think. You can always substitute salmon with chicken or beef.

Salmon Teriyaki
Ingredients
2 slices of Salmon Fillet (about 150g)

1 Tbsp Mirin
1 Tbsp Sake
1 Tbsp Sugar
1-1/2 Tbsp Japanese Soy Sauce (you can add up to 2 tbsp, depending on taste)

*I used the chinese soup spoon to measure the above.

Method (1)
1) Heat up a frying pan, pan fry the salmon fillet till cooked and slightly browned. Set aside.

2) Mix the seasoning in a bowl, make sure most of the sugar is dissolved. Heat up the pan, pour the mixture into pan. Turn off the flame when sauce starts to thicken. Drizzle on the salmon and serve.

Method (2)
1) Heat up a frying pan, pan fry the salmon fillet till cooked and slightly browned. Leave it in the pan.

2) Mix the seasoning in a bowl, make sure most of the sugar is dissolved. Pour the mixture into pan. Turn off the flame when sauce starts to thicken. Serve.

Method (3)
1) Mix the seasoning in a bowl, make sure most of the sugar is dissolved. Marinate the salmon in the sauce for 15 to 20 minutes.

2) Heat up a frying pan, pan fry the salmon fillet till cooked and slightly browned. Pour in the remaining marinade. Turn off the flame when sauce starts to thicken. Serve.

*Note : So far, I prefer to use Method (2) as it allows the salmon to absorb the sauce, making it more flavourful. You might say Method (3) would be even more so since you use the sauce to marinate it. However, while pan frying the salmon, the sauce on the salmon caramelised too soon and causes it to char. Unless you like char bits, you can try out Method (3).

**Note : If you want to substitute with chicken, you will have to marinate the chicen with some salt or soy sauce for 1 hour preferably. For beef, I would recommend using thin slices of meat. No need to marinate and just use stir-fry method will do the trick.

Happy cooking!~ それじゃ~~

No comments: