Serves 6
TERIYAKI SAUCE
1 cup mirin
1 cup sake
3 tablespoons light brown sugar
1/2 cup soy sauce
2 slices fresh ginger, smashed
1. In a saucepan, combine the mirin and sake. Bring to a boil and let the mixture bubble for 2 minutes.
2. Add the sugar and stir until it dissolves. Add the soy sauce and ginger and let the mixture boil for 1 minute. Turn the heat to medium and simmer, stirring occasionally, for 15 minutes or until the sauce begins to thicken. Lower the heat and continue cooking for 10 minutes or until the sauce is a light syrupy consistency.
SALMON
1 tablespoon canola oil
3 pounds skinless, boneless salmon, cut into 6 pieces
3 tablespoons sake
Salt and pepper, to taste
1. Set the oven at 375 degrees. Brush a rimmed baking sheet with the oil.
2. Set the salmon in the pan. Sprinkle with sake, salt, and pepper. Bake the salmon for 5 minutes, brush with sauce, then continue baking for 20 minutes, brushing with sauce every 5 minutes, or until the salmon is firm and opaque when a knife is inserted into the center.
3. Return the sauce to the heat and bring to a boil. Drizzle extra sauce over the fish if you like.
Debra Samuels. Adapted from “My Japanese Table”
