Easy Teriyaki Salmon | Japanese Home Cooking #shorts #japanesefood

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Stir the sake, mirin, soy sauce and sugar together in a microwave-safe bowl until the sugar dissolves; microwaving for 30 seconds helps.
2. Rinse the salmon fillets and pat dry. Season one side with 1/4 tsp Diamond Crystal kosher salt and 1/8 tsp black pepper, then flip and season the other side with the rest.
3. Dust one side of each fillet with half of the 1 Tbsp flour, then flip, sprinkle the rest on the other side, press gently and shake off the excess.
4. Heat a frying pan over medium heat, then add 1/2 Tbsp neutral oil and 1 Tbsp unsalted butter without burning the butter.
5. Press each fillet skin side against the hot pan for 15 seconds, then lay it skin side down in the pan.
6. Cook for 3 minutes until the bottom is golden brown, then flip.
7. Add 1 Tbsp sake for thin fillets or up to 2 Tbsp for thick ones. Cover, reduce to low heat and steam for about 3 to 5 minutes, adding another tablespoon of sake if it evaporates before the fish is cooked.
8. Remove the salmon when the thickest part reads 125 to 130°F (52 to 54°C) on an instant-read thermometer and transfer to a plate.
9. Add the teriyaki sauce to the pan and raise the heat slightly. When it boils, return the salmon and spoon the sauce over it.
10. When the sauce thickens, turn off the heat and drizzle the sauce over the salmon on a plate.

Summarized from Just One Cookbook's video. Watch it for the details.

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