Salmon Yakizuke
https://cookingwithdog.com/recipe/salmon-yakizuke/
Servings
1people
Cook Time
20minutes
Servings
1people
Cook Time
20minutes
Ingredients
  • 1 piece Salmonlightly salted
  • 1 tsp Sake
  • Cake Flour or All Purpose Flour
  • 28 cm Long Green Onions (Naganegi)
  • 1/2 Green Bell Pepper (Piman)cut into bite size pieces
  • Vegetable Oil
Marinade
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Let’s make the marinade. In a small pot, combine the sake and the mirin. Turn on the burner. Bring it to a boil and let the alcohol evaporate until you can’t smell it anymore. Pour the mixture onto a plate.
    		 Let’s make the marinade. In a small pot, combine the sake and the mirin. Turn on the burner. Bring it to a boil and let the alcohol evaporate until you can’t smell it anymore. Pour the mixture onto a plate.
  2. Add the vinegar, yuzu citrus juice, dashi kombu seaweed, dried red chili pepper and soy sauce. You can use any type of sour citrus juice instead of the yuzu juice. Stir to mix.
    		 Add the vinegar, yuzu citrus juice, dashi kombu seaweed, dried red chili pepper and soy sauce. You can use any type of sour citrus juice instead of the yuzu juice. Stir to mix.
  3. Make numerous cuts along the long green onion diagonally. The small cuts will help it to absorb the flavor and also help soften the texture. Then, cut the onion into 4cm (1.6") pieces. As for the bell pepper, cut it the same size as the onion.
    		 Make numerous cuts along the long green onion diagonally. The small cuts will help it to absorb the flavor and also help soften the texture. Then, cut the onion into 4cm (1.6″) pieces. As for the bell pepper, cut it the same size as the onion.
  4. Let’s make the Salmon Yakizuke. Add the sake to the salmon. And coat both sides evenly.
    		 Let’s make the Salmon Yakizuke. Add the sake to the salmon. And coat both sides evenly.
  5. Add the vegetable oil to a pan. Turn on the burner and add the long green onion and the bell pepper. Stir-fry the vegetables. You can also use asparagus, snap peas, onion or mushrooms instead.
    		 Add the vegetable oil to a pan. Turn on the burner and add the long green onion and the bell pepper. Stir-fry the vegetables. You can also use asparagus, snap peas, onion or mushrooms instead.
  6. Now, the vegetables are deliciously browned. Place them into the marinade.
    		 Now, the vegetables are deliciously browned. Place them into the marinade.
  7. With a paper towel, remove the moisture from the salmon. Then, using a mesh strainer, sprinkle all purpose flour on both sides. This will help to create a nicely browned surface and also absorb the marinade.
    		 With a paper towel, remove the moisture from the salmon. Then, using a mesh strainer, sprinkle all purpose flour on both sides. This will help to create a nicely browned surface and also absorb the marinade.
  8. Add oil again and reheat the pan. Place the salmon into the pan. Saute the top side first so that you can present a beautifully browned surface. Occasionally shake the pan to brown evenly. Cover and saute on low heat.
    		 Add oil again and reheat the pan. Place the salmon into the pan. Saute the top side first so that you can present a beautifully browned surface. Occasionally shake the pan to brown evenly. Cover and saute on low heat.
  9. When the bottom is golden brown, flip it over. Brown the other side. You can also grill the salmon to give the skin a crisp texture, making the dish more delicious. Now, it is ready.
    		 When the bottom is golden brown, flip it over. Brown the other side. You can also grill the salmon to give the skin a crisp texture, making the dish more delicious. Now, it is ready.
  10. Place the salmon onto the plate. Spoon the marinade over the ingredients and let them sit until cool.
    		 Place the salmon onto the plate. Spoon the marinade over the ingredients and let them sit until cool.
  11. Now, the Yakizuke has absorbed the flavor. Place the kombu seaweed and a piece of long green onion onto a plate. Then, lean the salmon against them.
    		 Now, the Yakizuke has absorbed the flavor. Place the kombu seaweed and a piece of long green onion onto a plate. Then, lean the salmon against them.
  12. Garnish with the bell pepper and the long green onion. Finally, spoon the marinade over the salmon.
    		 Garnish with the bell pepper and the long green onion. Finally, spoon the marinade over the salmon.
Recipe Notes

You can enjoy the dish immediately or keep it in the fridge for several hours to help it absorb more delicious flavor.
The kombu seaweed did an excellent job! The dish absorbed the flavor well and it goes great with steamed rice.