Friday, 8 March 2013

JAPANESE RECIPE: SALMON TERIYAKI WITH STIR FRIED UDON NOODLES & VEG

You can easily add flavour to a chicken or salmon dish by simply adding terikyaki sauce. Bottled teriyaki sauce is available in most supermarkets but you should really try making your own. It requires just one ingredient that you may not have in your kitchen cupboard called sake (Japanese rice wine). Sake can be bought in most Asian markets and if you invest in a bottle of sake there are loads of other recipes that you can use it for so it won't be wasted!

This recipe is a mild teriyaki sauce as I find some of the teriyaki sauces can be too strong. However you can add more/ less sugar or soya sauce to adjust the flavour if necessary. I'd love to hear back from you, let me know how you find it.

INGREDIENTS
2 cloves of garlic (peeled and finely grated)
Thumbsize piece of ginger (peeled and finely grated)
100g sugersnap peas
100g baby sweetcorn
Packet of udon noodles (can use other types of noodles)
Fillet of Salmon
Vegetable oil for frying 

Teriyaki Sauce (mix all the ingredients below in a small bowl)
3 tbsp sake (Japanese rice wine)
2 tbsp soya sauce
1 tbsp brown sugar


INSTRUCTIONS 
1. Place the packet of noodles in a bowl of boiling water and set aside for a few minutes. Gently separate the noodles while in the water and then drain.

2. Pour a little vegetable oil on medium/high heat on a non-stick frying pan. 

3. Add the garlic and ginger and fry for about 30 seconds.

4. Toss the sugarsnap peas and baby sweetcorn into the frying pan and fry for a few minutes leaving the vegetables nice and crunchy. Set aside in a bowl.

6. Add more oil to the frying pan and set the heat to medium/high again.  

7. Place the salmon fillet (skin side down) on the frying pan and seal both sides of the fish. 
 
8. When the fish is nearly cooked (place the salmon fillet skin side down at this point) pour the teriyaki sauce over the fish.
 
9. Use a large spoon to pour the sauce over the fish fillet while continuing to fry.

10. When the sauce is starting to get thick (but not as thick as syrup) add the noodles and veg. Continue to stir until the noodles and veg are completed coated in the teriyaki sauce. 

11. Garnish with sesame seeds. 

TIPS:
Keep a close eye on the teriyaki sauce when it is reducing as it can quickly reduce on high heat.

1 comment:

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    ReplyDelete

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