Salmon Teriyaki

Name: Salmon Teriyaki
Yield: Serves 2 servings
Ingredients: 2 fillets fresh salmon; Pinch salt; as needed All-purpose flour,; 1/2 cup grated daikon radish (about 100 grams); 4 stalks green onion; Pinch yuzu peel (or lemon zest); 1 teaspoon vegetable oil; 2 tablespoons sake (30 ml); 1 tablespoon soy sauce (15 ml); 2 tablespoons mirin (30 ml)

宝酒造 @cook_40043147

This recipe uses only sake, soy sauce, and mirin for seasoning. Fresh autumn salmon, which is lean and light, soaks up plenty of the sauce and turns out tender and delicious.
About this recipe
By using staple ingredients, you can elevate your everyday cooking. Learning how to use seasonings can really change the flavor of your dishes.

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Ingredients

Serves 2 servings

2fillets fresh salmon
Pinchsalt
as neededAll-purpose flour,
1/2 cupgrated daikon radish (about 100 grams)
4 stalksgreen onion
Pinchyuzu peel (or lemon zest)
1 teaspoonvegetable oil
2 tablespoonssake (30 ml)
1 tablespoonsoy sauce (15 ml)
2 tablespoonsmirin (30 ml)

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Steps

1

For this recipe, use mirin and sake for cooking.
2

Remove the salmon from the package, pat dry with a paper towel, and lightly sprinkle with salt. Cut each fillet into 2 or 3 pieces, then lightly coat with flour.
3

Place the grated daikon in a strainer to drain. Cut the green onions into 2-inch (5 cm) pieces, and thinly slice the yuzu peel (or lemon zest).
4

Heat a frying pan and add the oil. Place the salmon pieces in the pan with the presentation side down.
5

Cook over medium heat until browned, then flip and brown the other side. If excess fat appears, carefully wipe it away with a paper towel.
6

Add the sake, soy sauce, and mirin to the pan in that order, and simmer to coat the salmon. (If the fillets are thick, cover and steam-cook.)
7

To finish, add the green onions and yuzu peel (or lemon zest). When they soften, transfer everything to a serving plate and serve with the grated daikon on the side.