in Japan

Grilled salmon Japanese style

updated

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Ingredients for 4 servings:

  • 1 Yuzu (Japanese lemon), alternatively lime or lemon, organic
  • 80 ml soy sauce, Japanese
  • 80 ml Mirin (rice wine, Japanese) sweet
  • 80 ml sake (Japanese rice wine)
  • 8 slice(s) of salmon fillet(s), 50 g each

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 13 minutes

Sake no Yunyaki

Rinse the yuzu or lime (lemon) thoroughly under hot water, then cut into 4 slices. Mix the soy sauce, mirin, and sake in a bowl. Place the salmon slices in a bowl and pour the marinade over them. Arrange the lemon slices on top of the salmon. Cover and let the salmon marinate in the marinade in the refrigerator for at least 1 hour. Remove the salmon from the marinade, pat dry, and fry (grill) in a pan or on the grill for about 3 minutes, brushing it with the marinade frequently.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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