Just a Few Ingredients And We’re Off To Japan
Japanese cuisine is thought to be daunting, reserved for a restaurant experience. Here is a quick dish that can add flavor and beauty to a meal. This is simple enough to add into a weeknight special.
Serves 4-5: Serve with rice
INGREDIENTS: Salmon skin will crisp up and add both flavor and texture, but is optional
- soy sauce- 3 TBS
- sake- 3 TBS, or dry sherry
- maple syrup- 3 TBS, or sugar (if using a granular sweetener you will need to simmer the marinade to dissolve, then cool, before using it on the salmon)
- salmon filets- 4
- corn starch- half cup or so (or potato or tapioca starch)
- veg. oil- 1/2 cup or so
INSTRUCTIONS: I use a wok to minimize oil and intensify heat
- Cut filets into 1 1/2 inch chunks
- Make the marinade by combining soy sauce, sake, and maple syrup then soak salmon in marinade to cover for about 15 -20 minutes
- Drain marinade into a small pot and bring to simmer and reduce until slightly thickened, being careful not to burn; about 5 minutes.
- Heat oil before going to next step
- Place corn starch on a plate and dredge the pieces well. Place about half the salmon into the wok and cook a couple minutes, until starch turns color and then turn pieces. Cook a couple minutes and remove to paper toweling. Repeat with remaining salmon.
- Serve the rich teriyaki sauce at the table.