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Salmon Teriyaki

4 October, 2010 (19:04) | Chinese food recipes | By: admin

October 4th, 2010 | Japanese Recipes | 1 Comment

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.

Salmon Teriyaki Recipe
Serves 2

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes ፖ ml

5 tablespoons Mizkan (Bonito Flavored) Soup Base
3 tablespoons Mizkan HONTERI Mirin Seasoning
3 tablespoons sake
1 tablespoon sugar
1 teaspoon cornstarch

Method:

  1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
  2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
  3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
  4. Pre-heat the oven to 350 degree F.
  5. 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.
  6. 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.
  7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.
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Beef Teriyaki

13 July, 2010 (09:25) | Chinese food recipes | By: admin

July 12th, 2010 | Japanese Recipes | 1 Comment

Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I’ve made.

There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on Rasa Malaysia.)

I cheated and pan-fried my beef on a skillet (traditionally, it should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef before serving. This beef teriyaki Recipe not the most authentic way to make it, but it’s one that’s perfect for my busy schedules lately.

Beef Teriyaki Recipe

8 oz beef flap meat
Some oil for pan-frying

Marinade

1/2 tablespoon soy sauce
1/2 tablespoon sake

Teriyaki Sauce (Tare)

2 tablespoons soy sauce
2 tablespoons sake
2 tablespoon sugar
2 tablespoon mirin
1 teaspoon corn starch (mixed with 1 teaspoon water)

Garnishing

White sesame seeds
Some chopped scallions, optional

Method:

Slice the beef into thin pieces, across the grain. Marinate the beef with the Marinade, for about 20 minutes.

Mix all the ingredients in the Teriyaki Sauce. Heat up a small sauce pan and prepare the sauce. As soon as the sauce starts to bubble, remove it from the heat.

Add some oil to your skillet and pan-fry the beef, until slightly charred. Transfer the beef to a serving ware, and add the Teriyaki Sauce on top. Serve immediately.

Cook’s Note:

  1. I used beef flap meat and sliced them into thin pieces because I was pan-frying. For grilling, please use beef tenderloin. Cut the beef crosswise into strips after grilling, like how they are commonly served in the Japanese restaurants.
  2. The teriyaki sauce recipe is adapted from No Recipes.
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Beef Teriyaki

13 July, 2010 (02:26) | Chinese Food Pictures | By: admin


Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is 1 of the easy beef dishes that I’ve made.

There’s really no need to introduce teriyaki as this is probably a single on the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on Rasa Malaysia.)

I cheated and pan-fried my beef on a skillet (traditionally, it really should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory yakitori sauce on top the beef prior to serving. This beef teriyaki Recipe not the most authentic way to make it, but it’s one that’s ideal for my busy schedules lately.

Comments: -