Sake no Teriyaki

Ingredients

• 1⅓ lbsalmonskinless, cut into slices, portions or cubes, patted dry
• 4 tbspsoy saucebase of the teriyaki glaze
• 5 tbspteriyaki saucebottled sauce as a shortcut instead of a homemade glaze (optional)
• 2 tbspMirinfor gloss and mild sweetness (optional)
• 2 tspSaketo season the fish and for the sauce (optional)
• 2 tbspHoneyrunny, sweetens and caramelises
• 2 tspsugaralternative to honey, brown sugar works too
• 2 tbspVinegarcuts the sweetness of the glaze
• 2 tspgingerfreshly grated or ground
• 2 clovesGarlicfinely chopped, for the marinade
• 1 tbspsesame oilfor frying or as flavour in the marinade
• 2 tbspOilneutral, for pan-frying
• 2 tbspSesame seedsfor sprinkling, toasted if desired
• 1 tbsppotato starchthin coating on the fish, adds crust and thickens the sauce (optional)
• 3Spring onionsliced into rings, for the marinade or for sprinkling (optional)
• 8¾ ozriceas a side, cooked according to package instructions
• Saltto season the fish and sides
• pepperto season the fish

Method

1. Start the rice according to the package instructions so it is ready when the fish comes out of the pan.
2. Rinse the salmon fillet, pat it thoroughly dry and cut it into slices, portion-sized pieces or cubes, as you like; remove the skin if you prefer.
3. For the glaze, stir together the soy sauce with honey or sugar, rice vinegar, grated ginger and finely chopped garlic; add mirin and sake if you like. If you want to save time, use bottled teriyaki sauce instead.
4. Season the fish with salt and pepper, pour the sauce over it and marinate it covered in the fridge for about 20 minutes.
5. Heat neutral oil or sesame oil in a pan. Lift the fish out, keeping the marinade, and fry the salmon on both sides until it takes on colour.
6. Pour in the marinade and let it reduce over medium heat, spooning it over the fish several times until it turns syrupy and the salmon glistens.
7. Scatter the salmon with sesame seeds and spring onion rings and serve with the rice and a vegetable side.

Tips and variations

Turning the salmon in a little potato starch before frying gives it a light crust and helps the sauce bind more thickly; butter instead of oil makes it rounder still. Instead of the pan, the fish also works in the oven or air fryer at 180–200 °C for about 10–12 minutes, brushed again with sauce partway through. Cut into cubes, the salmon can be caramelised in the wok, and if you like, bring the marinade to the boil first and let the raw fish steep in it. For sides, try sugar snap peas with glass noodles or wild rice, braised cucumber with pak choi and chilli from the wok, fried daikon sticks with spring onion and lemon, broccoli and carrots cooked in olive oil, creamed savoy cabbage with sambal oelek, or a cold cucumber salad with horseradish or sour cream dressing.