Japanese Salmon with Mirin and Soy Sauce
This is a classic, simple, everyday way of cooking fish with an amazing flavour that is being made in millions of Japanese households every day. With only 3 ingredients in the marinade (and no chopping!), it takes all of 30 seconds to prepare. Be careful to ensure you cook it over medium heat and no higher - because of the sugar in the mirin, if you cook it on too high a heat the sugar will burn before the inside has been cooked.
- Prep time
- 1 min
- Cook time
- 6 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
- 2 salmon fillets ((5 oz / 150 g each))
- 1 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp oil
Instructions
- 1
Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
- 2
Heat 1/2 tbsp oil in a non stick pan over medium heat.
- 3
Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
- 4
Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
- 5
Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.