Ingredients
- 4 pieces of Salmon fillet with skin
- Asparagus or any other vegetable of choice
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup light soy sauce (kikkoman or tamari)
- 1/4 cup sugar
- Drizzle of kewpie (original or sriracha flavour)
- Salt and pepper to taste
- 2 cups of Cooked Rice
Method
- Fry the salmon fillets skin first then turn over after 2-3 minutes. The asparagus can be stir fried on the side.
- While salmon is being cooked, mix the sake, soy sauce, mirin and sugar in a saucepan. Bring to boil. Set aside once cooked
- The sauce can be used to drizzle on top of the cooked salmon
- An extra optional step is to pop the salmon with teriyaki on the oven at 180C for 20 mins.
- Serve the cup of rice in a bowl with the salmon and asparagus. Add the kewpie dressing.
Product used in recipe
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
