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Salmon teriyaki

  • 4 salmon fillets cut into two equal-sized pieces
  • Oil, for searing

Teriyaki sauce

  • 5 tablespoons mizkan (bonito flavored)
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

METHOD:

  • 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 200οC.
  • 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.
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