This is my maiden attempt on teriyaki sauce. I thought this combination is perfect for a hearty and yet light dinner. Don means sushi rice served with a variety of toppings on top as a one-dish meal. And that’s all I know for now.
Try this combination, and with more toppings like sautee leafy greens.
- 2 free range eggs
- 1/2 tbsp of sugar
- 1 tsp of sesame oil
- 1 cap of mirin (sweetend rice wine with lower alcohol %)
Bring all of the ingredients into a deep bowl. Beat it until the mixture is pale and let it sit out for a while to fizz out the air bubbles. Fry the egg mixture on a medium heated shallow pan, put the lid on for about 1 minute, keeping the omelette in a disc-like shape.
After the egg has firmed up a bit, lift off the edges gently. Then, roll up one end of the omelette (like a swiss roll) to the other end. Take it out onto a clean and dry chopping board, let it cool for 5 minutes, cut it up with a sharp knife at 2 cm gap.
Teriyaki Sauce (for 2 salmon fillets of 250 g together)
- 2 tbsp of dark soya sauce
- 2 tbsp of mild honey (+ a pinch of sugar, optional)
- 2 tbsp of mirin
See also this great recipe of chicken teriyaki by another blogger if you are interested.
Bring all the ingredients together in a small pot, heat it up on medium heat until the sauce thickens up, leave aside.
Dip the washed and pat dried salmon into the half of the teriyaki seasoning to marinate for 30 minutes in the fridge.
After that, grill the marinated salmon to cook for 3 minutes on one side and another 2 – 3 minutes on the other side. Drizzle the leftover teriyaki sauce over the salmon while cooking. Adjust the grilling time and heat according to the thickness of the salmon.
One of my indispensable kitchen appliances is rice cooker, and that’s how I cook my rice. Wash the rice 2 – 3 times, then soak them in cold water for another 30 minutes. Drain the water off.
For 1 cup of rice, pour in 1 cup of cold water to cook. And likewise for 2, 3, 4 cups of rice. You get the message. Here I cooked 2 cups of rice for 2 – 3 servings. Once the rice is cook, dash in sushi seasoning vinegar to coat the rice while letting the rice to breathe.
If you have no rice cooker, no worries, there are many resources online in video clips and blogs to teach you how to cook using a pot.
- Place a heap of sushi rice into a bowl.
- Top it off with the salmon teriyaki on one side.
- Place the tamago on the other side.
- Garnish with some finely chopped spring onion if you like.