Within the Japanese kitchen, “teriyaki” refers to a two-step type of cooking that consists of glazing adopted by grilling or broiling. Bottled variations of “teriyaki sauce” are extensively out there, however the sweet-salty condiment offered beneath that identify is so versatile and really easy to arrange that we choose to make our personal. Use the sauce as a marinade earlier than cooking, then boil the liquid down to make use of as a glaze throughout cooking. The sugars focus and caramelize over excessive warmth, locking in moisture and leading to a deep, savory taste.
Featured in: “Salmon Teriyaki Gets Back To Its Roots.”
Salmon Teriyaki
A straightforward, DIY teriyaki marinade is the important thing to juicy, sweet-and-savory salmon on this traditional recipe.
Yield: serves 4
Time:
4 hours, half-hour
Elements
- ¾ cups mirin
- ¾ cups soy sauce
- ¼ cups plus 2 Tbsp. sake
- ¼ cups sugar
- Six 4-oz. skin-on salmon filets
- 1 medium scallion, thinly sliced
- 2 tsp. toasted sesame seeds
Directions
- To a small pot set over medium-high warmth, add the mirin, soy sauce, sake, and sugar. Deliver to a boil and prepare dinner, stirring constantly, till the sugar dissolves, 1–2 minutes. Take away from warmth and let the sauce cool to room temperature, about 20 minutes.
- To a big zip-top freezer bag, add the salmon and the marinade, press out any extra air, seal the bag, and switch a couple of instances to coat the fish. Switch to the fridge and marinate for not less than 4 and as much as 12 hours.
- Warmth a grill or grill pan to medium-low warmth. Take away the salmon from the bag (reserving the marinade); set the fish apart on a plate to come back to room temperature.
- To a small pot, add the marinade, and convey to a boil over medium-high warmth. Cook dinner, stirring often, till the sauce has lowered by half, about quarter-hour.
- Place the salmon, skin-side-down, on the grill or grill pan, and prepare dinner, turning as soon as and basting with the lowered marinade often, till simply cooked by way of, 4–5 minutes per aspect. Switch the fillets to a platter, drizzle with any remaining marinade, and garnish with scallions and sesame seeds.
