Who doesn’t love teriyaki sauce? Its so versatile, you can make it with tofu, chicken, fish, shrimps etc.. basically it goes well with everything. You can make the sauce in advance and keep it in the fridge for up to a month. It taste a lot better than the store bought teriyaki sauce.
- 2 salmon fillets
- 2 Tbsp mirin
- 2 Tbsp Sake
- 1/4 cup dark soy sauce
- 3 Tbsp sugar
- 1 Tbsp corn starch
- 1/4 cup water
- Mix the cornstarch and water in a small bowl and set aside.
- Place all of the ingredients except the salmon fillets in a saucepan and bring to a boil. Reduce heat to medium low and simmer for 5-10 minutes and then add the cornstarch. Continue to simmer for another 2-3 minutes until sauce has thicken. Set aside.
- Pan fry the salmon skin side down first. Fry for about 5 minutes on each side depending on the thickness of the fillets, serve with teriyaki sauce, white rice, and steamed vegetables.