Terikaki is a well-known sauce, one that’s so simple and tastes so much better homemade. Instead of salmon, you can use either chicken or firm tofu slices, and I sometimes add a teaspoon of grated ginger.
Sake (Japanese rice wine) is now available in most supermarkets and some wine merchants. It has a delicious flavour and, when I cook with it, I tend to buy one good enough to drink. It goes well with all these dishes, which makes it worthwhile buying a bottle.
All the sauce ingredients can be kept for ages in the cupboard, so it makes a great last-minute supper. You can even make double quantities of sauce and keep some in the fridge to use another time.
This recipe originally appeared in the October edition of House & Garden magazine. Photograph courtesy of Nassima Rothaker.
- 4 salmon fillets
- 1tbsp grapeseed oil
For the teriyaki sauce:
- 10g caster sugar
- 100ml sake
- 50ml mirin
- 50ml soy sauce
- Put all the teriyaki ingredients into a frying pan and bring to the boil. Let the sauce bubble and reduce by almost half, until it becomes syrupy. You can do this ahead of time and keep it covered in the fridge for up to a month until needed.
- To cook the salmon, heat the grapeseed oil in a non-stick frying pan. Sprinkle the salmon fillets with salt and fry for a minute on each side to brown the skin and flesh.
- Add the teriyaki sauce and continue to cook until the salmon fillets are no longer translucent, basting as they finish cooking.
- Remove the fish to a plate and pour over the sauce to serve.