Ingredients

• 2 salmon fillets
• 240 mls (1 cup) soy sauce
• 240 mls (1 cup) mirin
• 240 mls (1 cup) sake
• 60 mls (0.25 cup) sugar
• 240 mls (1 cup) rice
• 480 mls (2 cups) water
• 3 tbsps miso paste
• 120 mls (0.5 cup) tofu
• 1 tbsp wakame (dried seaweed)
• 2 green onion

Instructions

1. In a bowl, mix soy sauce, mirin, sake, and sugar until the sugar dissolves completely to make the teriyaki sauce.
2. Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them. Let them marinate for at least 30 minutes.
3. While the salmon is marinating, rinse the rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, then let it sit off heat for another 10 minutes.
4. In a pot, bring 4 cups of water to a boil. Reduce the heat to low and dissolve the miso paste into the water.
5. Cut tofu into small cubes and add them to the miso soup along with the wakame. Let it simmer for 5 minutes.
6. Thinly slice the green onions and add them to the miso soup just before serving.
7. Heat a non-stick skillet over medium heat. Remove the salmon from the marinade, letting the excess drip off, and cook for 3-4 minutes on each side, or until the salmon is cooked through.
8. Serve the salmon over steamed rice with a side of miso soup.

Notes

• This is a classic Japanese meal that is both delicious and healthy.
• Perfect for a balanced dinner.