Welcome back to Japanese Cooking 101: The Fundamentals of Washoku . We are entering the most involved lesson in the whole series: how to deal with fish. As I explained previously , learning how to deal with fish is pretty fundamental to conquering traditional Japanese cooking. So, Lesson 5 is divided up into several parts.
Before we dive into the deep end, let’s start with something easy: cooking a piece of salmon. Salmon is one of the most easily obtainable fresh fish, since it’s so popular, still available in abundance since part of the supply comed from fish farms (although the farmed variety has some catching up to do in terms of taste to the wild kind), and overall a pretty easy fish to deal with. It usually comes to us in cut form so we don’t have to deal with de-boning or fileting it and things.
Incidentally, I prefer to buy all my fish, salmon included, with the skin on. The skin of a salmon is delcious anyway, but the main reason for buying a fish with the skin on is that it holds the flesh of the fish together better. And with very low-fat fish the skin helps to prevents the flesh from drying out too much.
While I’ve given you several formulas for teriyaki over the years on both JustHungry and JustBento, this is the one I use the most now because it’s easy to memorise. The teriyaki sauce formula is a 2:2:2:1 ratio of soy sauce, sake, mirin and sugar. You can halve or omit the sugar if you like it less sweet. The sake and mirin are what give this that delicious ‘teriyaki’ flavor, so do try to use them if possible.
Prep time: 5 min :: Cook time: 10 min :: Total time: 60 min
Yield: 2 servings
Serving size: 100-150g (approx. 3 to 5 oz)
(this part is for search engines)
By Makiko Itoh
Published: April 16, 2013
Type: fish, japanese, washoku
You can use this exact same formula for any kind of oily, firm fish such as swordfish or mahi-mahi. It is perfect for buri or amberjack/yellowtail. It doesn’t work as well with white fish, but you can give it a try providing the fish is firm.
If you are making a larger quantity, use a ratio of 2 tablespoons each of soy sauce, sake, and mirin plus 1 tablespoon of sugar per 100-120g (3 to 4 oz) of fish.
You can also use a similar formula for chicken, including the pre-salting. Use the thigh meat, skin on or off; if skin on, pierce the skin a few times with a fork before cooking, and start cooking with the skin side down. Turn over when the skin is nice and crisp.
Note that I do not marinate the fish in the sauce beforehand. This is because I think the fish tastes better if it has been pre-salted instead, which enhances the umami that is already in the fish. Not pre-marinading also means you can get a nice crispy skin.
So, that was easy wasn’t it? Next time as we continue the Fish Lesson, we’ll dive into something a bit more challenging.