Food, Travel & Lifestyle Blog
Teriyaki Salmon Bowl
I ate salmon teriyaki at a Yokosuka tavern specializing in fireside grilling. Before I got married. A long time ago. For some reason, my husband knew more about the shops than I did in the local area. I think it was a shop with a name called Bird’s Nest. Not anymore.
The salmon teriyaki there was irresistibly delicious. Because it is grilled by the fireside, it is moderately charred, and it is eaten with grated radish.
As long as you don’t make a mistake in teriyaki, it’s one of those dishes that is hard to fail. Just marinate it and bake it. Because it contains mirin, it is a little easy to burn.
Dishes that can be done in a cha-cha when there is no time.
Teriyaki Salmon Bowl
Course MainCuisine Asian, JapaneseDifficulty: Easy2
servings10
minutes15
minutes25
minutesCook white rice for this recipe.
Ingredients
1/2 pound Fresh Salmon
2 TBS Soy sauce
2 TBS Mirin (Japanese sweet sake)
1 tsp Olive oil
Green onion or Shiso for garnish
2 cups Cooked white rice (short grain)
Directions
- Marinade salmon: Mix soy sauce and mirin in a zip lock bag (or a small bowl) and add salmon. Marinade at least 10 min before cooking.
- Slice salmon about 1/2 inches. Set aside.
- Heat med size frying pan over med heat. Put olive oil and add salmon slices. Cook both sides for your liking (if you like medium, do not overcook.)
- In a bowl, put cooked rice and put salmon sliced on top. Garnish with green onion or shiso leaves.
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