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. Read the full spread at RasaMalaysia.
SALMON TERIYAKI RECIPE
1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing
Makes 150 ml
5 tablespoons MIZKAN (BONITO FLAVORED) SOUP BASE
3 tablespoons MIZKAN HONTERI MIRIN SEASONING
3 tablespoons sake
1 tablespoon sugar
1 teaspoon cornstarch
- Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
- Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
- Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
- Pre-heat the oven to 350 degree F.
- 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.
- 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.
- Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.