Ingredients

• 4 salmon fillets
• 120 mls (0.5 cup) soy sauce
• 60 mls (0.25 cup) mirin
• 60 mls (0.25 cup) sake
• 2 tbsps sugar
• 1 tbsp ginger
• 1 garlic clove
• 480 mls (2 cups) white rice
• 960 mls (4 cups) water
• 960 mls (4 cups) dashi stock
• 4 tbsps white miso paste
• 200 gms (0.44 lb) tofu
• 2 green onions
• 2 tbsps wakame

Instructions

1. In a bowl, mix soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to prepare the teriyaki marinade.
2. Place the salmon fillets in a dish and pour the marinade over them. Let it marinate in the refrigerator for at least 30 minutes.
3. Rinse the white rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat and simmer covered for 18 minutes.
4. In a small pot, bring the dashi stock to a gentle boil.
5. Add the white miso paste to the dashi stock, stirring until dissolved.
6. Cut the tofu into small cubes and add to the soup. Simmer for 2-3 minutes.
7. Slice the green onions thinly and add to the soup along with the wakame. Simmer for another 2 minutes.
8. While the soup is simmering, heat a non-stick skillet over medium-high heat and place the salmon fillets skin-side down. Cook for 4-5 minutes on each side, brushing with additional marinade until the fillets are well glazed and cooked through.
9. Serve the teriyaki glazed salmon with steamed rice and miso soup on the side.

Notes

• This recipe serves 4 people.
• Marinating the salmon for at least 30 minutes enhances the flavor.