To kick off the “Mizkan, Bringing Flavor to Life” campaign, I am sharing with you a very popular and scrumptious Japanese recipe—Salmon Teriyaki. Teriyaki is a noted Japanese cooking style, especially outside of Japan. The mere mention of teriyaki often conjures up visual pictures of perfectly grilled protein—chicken, beef, or seafood such as salmon—glazed with the savory and sweet “teri” sauce. Everyone loves teriyaki.
Before I started cooking Japanese food at home, I relied on ready-made teriyaki sauces whenever I craved teriyaki. Unfortunately, those instant teriyaki sauces are bad and taste artificial, some with a metal/chemical after taste. Others are laden with too much sugar, too salty, or the balance of the flavor is completely off.
I later learned that making teriyaki sauce is a lot simpler than I had thought. It takes only a few basic ingredients: soy sauce, mirin, sake, and sugar. I made my teriyaki sauce using Mizkan Japanese condiments: Bonito Flavored Soup Base (it’s basically soy sauce with bonito flavor) and HONTERI Mirin Seasoning (which is 100% alcohol free). Mizkan Bonito Flavored Soup Base offers a well-rounded flavor compared to regular soy sauce. It also tastes milder, less salty, and a little sweet, which is just perfect for the teriyaki sauce.
Now for the salmon, the secret is to not to overcook the fish so it remain tender and moist. I first pan-seared the salmon until the surfaces turn slightly charred, and then finished it up by baking in the oven for about 10 minutes at 350 degree F. To serve, just drizzle the homemade teriyaki sauce on top of the salmon and you will have a perfect, authentic, and utterly delicious Japanese meal. If you like chicken teriyaki, please check out the chicken teriyaki recipe.
1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing
Makes 150 ml
5 tablespoons Mizkan (Bonito Flavored) Soup Base
3 tablespoons Mizkan HONTERI Mirin Seasoning
3 tablespoons sake
1 tablespoon sugar
1 teaspoon cornstarch
Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
Pre-heat the oven to 350 degree F.
Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.
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