Ingredients with Measurements:
- 4 salmon fillets (6 ounces each)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
- Small bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly oil it.
3. In a small saucepan, combine soy sauce, mirin, sake, sugar, water, and grated ginger. Bring to a boil over medium heat, stirring occasionally.
4. Reduce heat to low and simmer for 5 minutes, until the sauce thickens.
5. In a small bowl, whisk together cornstarch and water until smooth.
6. Add the cornstarch mixture to the sauce and whisk until the sauce thickens again.
7. Remove the saucepan from heat and set aside.
8. Place the salmon fillets on the prepared baking sheet and brush them with vegetable oil.
9. Bake the salmon for 10 minutes.
10. Remove the salmon from the oven and brush the tops with the tentsuyu sauce.
11. Return the salmon to the oven and bake for another 5-7 minutes, until the salmon is cooked through and the sauce is caramelized.
12. Serve the salmon hot, drizzled with the remaining tentsuyu sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 16g
Protein: 34g
Carbohydrates: 13g
Sodium: 1,500mg
Substitutions for ingredients:
- If you don't have mirin, you can use sweet sherry or white wine.
- If you don't have sake, you can use dry white wine or rice vinegar.
- If you don't have grated ginger, you can use 1 teaspoon of ground ginger.
Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add chopped scallions or sesame seeds to the tentsuyu sauce for extra flavor.
Tips and tricks:
- Make sure to brush the salmon with oil before baking to prevent it from sticking to the foil.
- Don't overcook the salmon, as it can become dry and tough.
- Use a pastry brush to evenly coat the salmon with the tentsuyu sauce.
Storage instructions:
Leftover salmon can be stored 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 it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the salmon is not cooked through, bake it for a few more minutes until it flakes easily with a fork.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator and consume within 3 days.
Food history:
Tentsuyu is a traditional Japanese dipping sauce made from soy sauce, mirin, sake, and sugar. It is commonly served with tempura, but can also be used as a glaze for grilled or baked fish.
Flavor profiles:
The tentsuyu sauce is sweet, salty, and savory, with a hint of ginger.
Serving suggestions:
Serve the salmon hot, drizzled with the tentsuyu sauce.
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Region: Japanese