Wednesday, March 29, 2006
I couldn't believe it when OCT said he had never heard of Yoshinoya. So, just to show him what they served back in Singapore, I decided to cook him the Yoshinoya style teriyaki salmon bowl. Why salmon? Because it's sitting conveniencely in the freezer and I love salmon.
This time, I tried Teriyaki sauce recipe from another source.
1/4 cup thin soy sauce
Juice and zest of 1/2 lemon
1 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 teaspoon mirin
1/2 tablespoon white sesame seeds
4 (6-ounce) salmon fillets
Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil.
Broil Salmon until flesh flakes easily. About 10 minutes.
When I asked OCT for his comment on this teriyaki sauce as compared to the previous version, he has unfortunately forgotten how the first one tasted....So, he was happy with this version too. I especially like the addition of sesame seed, for the subtle nutty taste.