Mix the following in a bowl:
Japanese soy sauce, vinegar, sesame oil, chilli flakes and sugar.

In a heated pan, sear garlic and grated ginger.

Add salmon until it half cooked.

Stir in the sauce. Cook about a minute.

Stir in the slurry (maizena+water) and continue to cook until the sauce thicken.

Take it off the heat and it is ready to served.