We were introduced to Japanese food by my sister, who spent a year in Fukuoka as a teenager and after university, two years in Tokyo. Although its a cuisine we love – dare I say its our favourite? – its not one I tackle much at home. Sashimi, with the glorious Fish Quay just up the road and a good knife, is an easy one. Sushi, less so.
After many years of trying and tasting I now have a great recipe for chicken teriyaki. Its a regular weekday meal as it is really quick and easy. And where did I finally find teriyaki nirvana? From Nigella of all people! From memory, this marinade is from Kitchen - when I make it with chicken I always throw in broccoli or pepper to bump up the vegetable content. I don’t follow her method to the letter either, but as I no longer have this cookbook I can’t be specific about what I do differently.
This week I used Nigella’s teriyaki marinade with salmon – a quick marinade, then I reduced the sauce and used it as a glaze. A great variation that’s just as simple.
- 4 salmon fillets
- 2 tbsp sake
- 4 tbsp mirin
- 4 tbsp soy sauce
- 2 tbsp soft brown sugar
- 2 tsp grated ginger
- dash of sesame oil
- Preheat your oven to 190 degrees C
- Mix all the ingredients for the marinade together and turn the salmon skin side up in it for at least half an hour.
- Take the salmon and place it skin side down on a greased baking dish.
- Pour the marinade into a small pan over a high heat and reduce to a thick sauce - it will bubble up in the pan so watch it closely and adjust your heat as needed.
- Brush the top of your salmon with more sauce and bake in the oven for 7 to 8 minutes.
- Remove and brush again with sauce, return to the oven for another 7 to 8 minutes.
- Brush with any leftover sauce before serving.