Teriyaki Salmon

Method9 steps · about 10 min

1. 1

   Step 1: If using the optional ginger (1 small knob), grate the small knob and squeeze about ¼ teaspoon juice from the pulp; discard the pulp. Mix that juice with all 2 tablespoons sake and set aside. Without ginger, reserve the same sake for the glaze.

   Uses 1 small knob fresh ginger, to yield about ¼ teaspoon juice · 2 tablespoons sake

   
2. 2

   Step 2: Start with the 450 g skinless, pin-bone-free salmon fillets (450 g) cut to an even thickness of about 1 inch. Pat their surfaces dry with paper towels.

   Uses 450 g skinless salmon fillets, about 1 inch thick, pin bones removed

   
3. 3

   Step 3: Put the 1 tablespoon potato-starch allowance in a tea strainer and dust every surface of the actual dried salmon with a thin, even coating. Discard any unused starch that touches raw fish.

   Uses 1 tablespoon potato starch · Dried skinless salmon fillets

   
4. 4

   Step 4: Heat a nonstick frying pan over medium heat until hot without scorching. Add all 1 teaspoon vegetable oil and the coated salmon. Fry undisturbed until the fish looks opaque about one-third of the way up the first side; it is still partly raw.

   Uses 1 teaspoon vegetable oil · Starch-coated salmon fillets

   
5. 5

   Step 5: Flip the same fillets and fry until opaque about one-third of the way through from the other side. Keep them partly cooked for the glaze stage.

   Uses First-side-fried partly cooked salmon

   
6. 6

   Step 6: Transfer the actual partly cooked salmon to a plate. Use a paper towel held with tongs to absorb the oil from the pan; discard the towel and oil.

   Uses Salmon partly fried on both sides

7. 7

   Step 7: Add all the reserved sake mixture, 2 tablespoons soy sauce and 2 tablespoons evaporated cane sugar to the same pan. Stir until the sugar dissolves and the sauce boils.

   Uses Reserved sake with optional ginger juice · 2 tablespoons soy sauce · 2 tablespoons evaporated cane sugar

8. 8

   Step 8: Return all the actual partly cooked salmon to the boiling sauce. Turn it repeatedly until coated with a thick shiny glaze and the centers reach 63°C (145°F), or the fish is opaque and flakes readily. If the sauce thickens before the fish is done, lower the heat and continue cooking without scorching the glaze.

   Uses Reserved partly cooked salmon · Boiling teriyaki sauce

9. 9

   Step 9: Divide the cooked glazed salmon into TWO portions, drizzling any actual remaining pan sauce over it. Serve with separately cooked rice if desired.

   Uses Cooked teriyaki salmon and remaining pan glaze · Already cooked Japanese short-grain rice for serving, as desired