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.
Servings: 4
Ingredients
- 4 salmon fillets
- 2 1/2 cup cabbage sliced
- 1 head broccoli
- 3 cup rice cooked (optional)
Teriyaki Sauce
- 2 tsp oil
- 4 inch ginger
- 3 cloves garlic
- 1 1/3 cup Sake
- 1 1/3 cup mirin
- 1 1/3 cup soy sauce Japanese
- 2 tbsp sugar
- 2 tbsp corn starch
- 4 tbsp water
- 1 tbsp sesame seeds
Instructions
Cook the teriyaki sauce
- Peel and lightly smash the garlic and ginger, leaving it whole. In a medium pot add the oil and add the ginger and garlic, fry for about 4 minutes.
- Add the sake, soy sauce, and mirin. Cook for 5 minutes. Add the sugar and taste to make sure it is not too salty. Depending on the brand of soy sauce you use, you might need to adjust the sugar. Japanese brands work the best when cooking Japanese cuisine.
- In a small bowl, put the cornstarch and water and mix until dissolved. add to the sauce and cook for 2 minutes. remove the sauce from the heat and add the sesame seeds.
- 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 stir-fry vegetables.
Notes
Sauce can be saved in a glass container in the fridge for up to a month.
Nutrition
Calories: 389kcal | Carbohydrates: 31g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1827mg | Potassium: 894mg | Fiber: 1g | Sugar: 22g | Vitamin A: 68IU | Calcium: 26mg | Iron: 2mg
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