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

1. Cut filets into 1 1/2 inch chunks
2. Make the marinade by combining soy sauce, sake, and maple syrup then soak salmon in marinade to cover for about 15 -20 minutes
3. Drain marinade into a small pot and bring to simmer and reduce until slightly thickened, being careful not to burn; about 5 minutes.
4. Heat oil before going to next step
5. 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.
6. Serve the rich teriyaki sauce at the table.