Recipe Guide

Japanese Salmon Sticks with Teriyaki Sauce Recipe only This Japanese salmon and teriyaki sauce recipe is fantastic for a weekend BBQ or as a great entertainer dish. With this recipe the teriyaki sauce is made from scratch using garlic, ginger, sake, mirin, dark soy sauce, and brown sugar.  INGREDIENTS 750 g fresh salmon, cut into cubes (skinless) 1 tablespoon oil White sesame seeds Black sesame seeds Teriyaki sauce 2 garlic cloves 6 slices, fresh peeled ginger 140 ml sake 140 ml mirin 140 ml dark soy sauce 60 g brown sugar METHOD 1. Soak about 15 wooden sticks in hot water for 20 minutes, this will prevent them from burning. 2. Heat a pan to medium heat. To make the teriyaki sauce add all the ingredients and simmer until the sugar has completely dissolved, set aside to cool. 3.  Drain the sauce and discard all the solids. 4. In a bowl add the salmon cubes and gently mix in the teriyaki sauce to coat the fish well. Cover and place in the fridge to marinate overnight. ...

Japanese Grilled Miso Salmon Recipe only This Japanese grilled miso salmon calls for the use of miso paste which dates back some 2,500 years in Japanese and Chinese cultures, Miso is a paste made with soybeans, sea salt and koji which is a mold starter. The miso paste can be left for 3 months or up to 3 years.  INGREDIENTS 1/4 cup white miso paste 3 tablespoons mirin 2 tablespoons sake 1 tablespoon sugar 1 tablespoon light soy sauce 4 fresh salmon fillets METHOD 1. First mix the   miso, mirin, sake, sugar, and light soy sauce in a large bowl and marinate overnight. 2. Preheat an oven to 220 C. Take the salmon fillets out of the bowl and drain on kitchen paper, wipe any liquid off the fish. 3. Cover a baking tray with aluminium foil and brush with oil. 4. Bake for about 10 minutes or until cooked through and perfect. Serve with Japanese noodles and Asian greens.