Thursday, February 26, 2015

Teriyaki Salmon 日式照烧汁煎三文鱼

Another udon meal but with teriyaki salmon. A set meal! Now you can see I have been eating fish meat regularly? Hehe... 

I love how I can control the sweetness of the homemade teriyaki sauce, in fact I read that Japanese hardly or never use teriyaki sauce from the bottles. 

Keeping it short here. Be back soon!

Teriyaki Salmon
Recipe by just One cookbook

2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
Freshly ground black pepper
1 Tbsp. flour (* see the note below for why using flour)
½ Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. sake (or dry sherry)

1 Tbsp. sake (or dry sherry)
1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
1 Tbsp. sugar
2 Tbsp. soy sauce
1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.

4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.

6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately.


* By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.

White Bunashimeji & Vege Udon Soup

4 cups Quick dashi stock
2 packages udon
1 pack white bunashimeji (white beech mushrooms)
Few slices of leeks
Half a carrot, sliced thin

2 Tbsp soy sauce (I used only 1 tbsp)
2 Tbsp mirin (I used only 1 tbsp)
2 tsp sugar
¼ tsp salt

1. In a medium saucepan, add dashi and the seasonings and bring to a boil.

2. Add carrot, white bunashimeji, leeks.
3. Add the udon and cook for 3-5 minutes.
4. Serve udon and soup in bowls and top with green onion and additional toppings of your choice.

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