Sat, 29 October 2022
INGREDIENTS
350g Fresh Salmon ( cut into 2 pieces)
100g of Sugar Snap Peas
100g of tender stem broccoli
1 red pepper ( finely sliced)
100g of fresh bean sprouts
2 clove garlic (finely chopped)
2 tbsp of sake
2 tbsp of soy sauce
1 tsp of sugar
Oil for frying
Roasted white sesame seeds
Marinade Ingredients:
100ml of Kikkoman Soy Sauce
100ml of Mirin
100ml of Sake
3 tbsp of Sugar
½ tsp of Corn-starch mixed with 3 tbsp of cold water
METHOD:
1. Mix all marinade ingredients in a bowl. Add in the salmon.
2. Now wash, prepare and chop the vegetables. In a wok, add some oil, let it heat and then add in the garlic. Stir on medium heat for 1 minute, then add in the sugar snap peas, broccoli and red pepper. Stir fry for 3 minutes and then add in your beansprouts, sake, soy sauce, and sugar.
3. In a separate pan, add some oil and fry the salmon on both sides for 5 minutes or until cooked.
4. To make the teriyaki sauce, pour the contents of the marinade into a small pan. Bring it to the boil then turn on low heat and add in the corn-starch mix. Let it boil and thicken to the right consistency. The longer you simmer it, the thicker the sauce will get.
5. Serve the vegetables with some Japanese rice with the salmon on top and teriyaki sauce poured on top garnished with some white sesame seeds.
