A classic salmon teriyaki recipe by chef Hidenori Ohata. This makes for an impressive dinner party starter. You can find mirin and sake in Asian supermarkets.

Salmon teriyaki
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  1. Ingredients
  2. salmon fillets 4, skinless
  3. balsamic vinegar 100ml
  4. sake 100ml
  5. mirin 100ml
  6. soy sauce 100ml (Hidenori uses Kikkoman)
  7. caster sugar 100g
  8. chicken stock 100ml
  1. Method
  2. STEP 1
  3. To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.
  4. STEP 2
  5. Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.
Adapted from olivemagazine.com
Adapted from olivemagazine.com
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