I've just learned to make my own teriyaki sauce with Kamekichi Cooking School, this time, I'm trying it on salmon steaks.
Serving for two.
Ingredients:
Terriyaki Sauce:
4 Tbsp shouyu (soy sauce)
4 Tbsp Sake (japanese rice wine)
2 Tbsp honey
1/4 tsp shouga (ginger), grated
1/2 tsp spring onion, chopped thinly
2 tsp sugar
2 tsp tomato catsup
1/4 tsp salt
1/4 tsp chili powder (optional)
1. Chop the spring onion into half, discard the all green part for other use. Slice off the top most of the spring onion, slice the head (white part) lenghtwise twice, then chop it in circles, including a little green.
2. Mix all the ingredients of the terriyaki sauce together. Add honey to desired sweetness. Instead of sake, one may use the more expensive mirin, in this case, omit the honey and tomato sauce.
3. Seat aside 1/3 for marinade.
4. When salmon is ready to cook, heat small pan with little oil.
5. Pour the remaining 2/3 of the sauce mixture in pan and consistently stir sauce mixture until desired consistency. Remove from fire.
Ingredients:
2 salmon filet/steak
2 Tbsp Corn oil or canola oil
2 pcs calamansi (or half lemon)
salt and pepper to taste
1. Defrost salmon.
2. Squeeze 1 calamansi/lemon per steak.
3. Season with salt and pepper, rub and massage into the meat.
4. Add 1/3 of the teriyaki sauce mixture, marinate for an hour.
5. Heat the grill (or pan) upto 180 dregree centigrade.
6. Place the salmon filet (skin down) or steak on the griler.
7. Flip over when ready. Baste cooked side with the remaining cooked teriyaki sauce.
8. Remove from fire, baste the other side with cooked teriyaki sauce.
9. Ready to serve.
Serving for two.
Ingredients:
Terriyaki Sauce:
4 Tbsp shouyu (soy sauce)
4 Tbsp Sake (japanese rice wine)
2 Tbsp honey
1/4 tsp shouga (ginger), grated
1/2 tsp spring onion, chopped thinly
2 tsp sugar
2 tsp tomato catsup
1/4 tsp salt
1/4 tsp chili powder (optional)
1. Chop the spring onion into half, discard the all green part for other use. Slice off the top most of the spring onion, slice the head (white part) lenghtwise twice, then chop it in circles, including a little green.
2. Mix all the ingredients of the terriyaki sauce together. Add honey to desired sweetness. Instead of sake, one may use the more expensive mirin, in this case, omit the honey and tomato sauce.
3. Seat aside 1/3 for marinade.
4. When salmon is ready to cook, heat small pan with little oil.
5. Pour the remaining 2/3 of the sauce mixture in pan and consistently stir sauce mixture until desired consistency. Remove from fire.
Ingredients:
2 salmon filet/steak
2 Tbsp Corn oil or canola oil
2 pcs calamansi (or half lemon)
salt and pepper to taste
1. Defrost salmon.
2. Squeeze 1 calamansi/lemon per steak.
3. Season with salt and pepper, rub and massage into the meat.
4. Add 1/3 of the teriyaki sauce mixture, marinate for an hour.
5. Heat the grill (or pan) upto 180 dregree centigrade.
6. Place the salmon filet (skin down) or steak on the griler.
7. Flip over when ready. Baste cooked side with the remaining cooked teriyaki sauce.
8. Remove from fire, baste the other side with cooked teriyaki sauce.
9. Ready to serve.
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