Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sudachi juice
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
2. In a small saucepan, combine the soy sauce, mirin, sake, sudachi juice, brown sugar, and grated ginger. Bring to a boil over medium heat, stirring occasionally.
3. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan and whisk until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
4. Season the salmon fillets with salt and pepper to taste. Place them on the prepared baking sheet and brush generously with the sudachi glaze.
5. Bake the salmon for 12-15 minutes, or until cooked through and flaky. Brush with additional glaze halfway through cooking.
6. Serve the salmon hot with any remaining glaze on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 80mg
- Sodium: 800mg
- Total carbohydrates: 16g
- Dietary fiber: 0g
- Sugars: 13g
- Protein: 35g
Substitutions for ingredients:
- Sudachi juice can be substituted with lime or lemon juice.
- Mirin can be substituted with sweet rice wine or sherry.
- Sake can be substituted with dry white wine or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add sliced scallions or sesame seeds as a garnish.
- Use the sudachi glaze as a marinade for chicken or tofu.
- Substitute salmon with any other fish or seafood of your choice.
Tips and tricks:
- Make sure to brush the salmon with the sudachi glaze generously to ensure a flavorful and shiny finish.
- If the glaze is too thick, add a little bit of water to thin it out.
- To prevent the salmon from sticking to the foil, lightly grease the foil with vegetable oil.
Storage instructions:
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of steamed rice or quinoa.
- Garnish with sliced scallions or sesame seeds.
- Serve with a side of roasted vegetables or a simple salad.
Garnishes:
- Sliced scallions
- Sesame seeds
- Fresh herbs (such as cilantro or parsley)
Pairings:
- Sake or white wine
- Steamed rice or quinoa
- Roasted vegetables or a simple salad
Suggested side dishes:
- Steamed or roasted vegetables (such as broccoli, asparagus, or carrots)
- Miso soup
- Seaweed salad
- Edamame
Troubleshooting advice:
- If the glaze is too thin, whisk in a little bit more cornstarch and water until it thickens to your desired consistency.
- If the salmon is overcooked, reduce the cooking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store any leftover salmon in the refrigerator and consume within 3 days.
Food history:
- Sudachi is a small, round citrus fruit that is native to Japan. It is often used in Japanese cuisine to add a tangy and refreshing flavor to dishes.
Flavor profiles:
- The sudachi glaze is sweet, salty, and tangy, with a hint of ginger. The salmon is moist and flaky, with a rich and buttery flavor.
Serving suggestions:
- Serve the salmon hot with any remaining glaze on the side.
- Garnish with sliced scallions or sesame seeds.
- Serve with a side of steamed rice or quinoa and roasted vegetables or a simple salad.
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Region: Japanese