Salmon Teriyaki Donburi

Posted August 20th, 2015 in Food No Comments »

Eating Japanese food makes me feel I’m home and I love that moment. In Japan I used to eat seafood almost everyday, and I lived near a big lake so seafood was part of my life, really. I don’t know why seafood is so expensive in Australia – they are both island countries but in Japan you can get fresh delicious seafood at much cheaper price. That’s why I don’t eat seafood as much here in Perth now 🙁

But I did have a craving for nice salmon so I made salmon teriyaki donburi for dinner tonight. It’s simple to make and you’ll just need those basic Japanese sauces only – soy sauce, sake, and mirin! (And, fresh salmon fillets, of course.)

My old post of Salmon Teriyaki recipe is here – on this recipe salmon is cooked in the oven. Tonight I cooked the salmon in a frying pan.

I love skin – I eat chicken with skin on, and I eat most of fish with skin.

I served salmon on top of rice so I can enjoy the sauce-drizzled rice. (・ω<) Yum.
(on the photo, skin side is down)

For the side, I blanched spinach and seasoned with just bonito-flake (katsuo-bushi 鰹節), roasted sesame seeds, and a dash of soy sauce.

Don’t forget freshly cooked steamed rice!

<Salmon Teriyaki Donburi> serves 2

2fillets/400~500g Salmon (I used Fresh Skin-on Atlantic Salmon Fillets)
1tablespoon Sugar (I used raw sugar)
3tablespoons Soy Sauce
3tablespoons Mirin
1tablespoon Sake

Place sugar, soy sauce, mirin and sake in a small pot. Bring to gentle boil, and simmer until the sauce thickens slightly. Set aside.
Heat a frying pan (wide enough to place salmon fillets), and spray oil. Place salmon fillets, skin side down, and grill over medium~low heat until the skin is coloured crisped. Gently flip them over, and cook other sides.
Once salmon is cooked, remove from the pan and place into the pan of sauce.
Serve salmon on top of steamed rice, and drizzle with sauce.