A classic salmon teriyaki recipe by chef Hidenori Ohata. This makes for an impressive dinner party starter. You can find mirin and sake in Asian supermarkets.
- Serves: 4 persons
- 4salmon fillets, skinless
- 100ml balsamic vinegar
- 100ml sake
- 100ml mirin
- 100ml (Hidenori uses Kikkoman) soy sauce
- 100g caster sugar
- 100ml chicken stock
Step 1To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.
Step 2Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.