Salmon Jepang dengan Mirin dan Kecap
This is a classic, simple, everyday way of cooking fish with an amazing flavour that is being made in millions of Japanese households every day. With only 3 ingredients in the marinade (and no chopping!), it takes all of 30 seconds to prepare. Be careful to ensure you cook it over medium heat and no
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- 2 salmon fillets ((5 oz / 150 g each))
- 1 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp oil
Langkah-langkah
Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
Heat 1/2 tbsp oil in a non stick pan over medium heat.
Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.
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