Yakizuke is a Japanese dish made with fish, meats or vegetables that are grilled or roasted first, then marinated or pickled. Salmon yakizuke is a local dish in the Niigata Prefecture. It is typically prepared at home to preserve fresh salmon caught in the area. What makes this dish delicious is the savory marinade. This dish is great with steamed rice. You can serve it immediately or keep in the fridge for several hours to let the salmon and vegetables absorb more flavor from the marinade.
Ingredients:
• 1 salmon fillet, lightly salted
• 1 tsp sake
• ½ tbsp all-purpose flour
• 1 scallion
• ½ green bell pepper, cut into bite-size pieces
• 1 tbsp vegetable oil
Marinade:
• 1 tbsp sake
• 1 tbsp mirin
• 1 tbsp vinegar
• ½ tbsp yuzu citrus juice
• 2″x2″ dashi kombu seaweed
• 1 dried red chili pepper, chopped
• ¼ tsp soy sauce
Instructions:
This recipe takes about 30 minutes to make. Serves 1.
To make the marinade, put sake and mirin in a saucepot.
Boil over high heat and let the alcohol evaporate, about 30 seconds to 1 minute.
Pour into a shallow dish.
Add vinegar, yuzu juice, dashi kombu seaweed, dried red chili pepper, and soy sauce.
Mix well and set aside.
Cut diagonal slits along each side of the long green onion. The slits will help absorb the marinade.
Cut the onion same size as the bell peppers.
Place salmon fillet on a plate, then pour sake salmon fillet.
Turn the salmon fillet to make sure that both sides are coated with the sake.
Heat ½ tbsp vegetable oil in a pan over high heat.
Stir-fry scallions and bell peppers until browned an all sides.
Soak the vegetables in the marinade.
Remove the salmon fillet from the sake, then wipe off excess moisture using a paper towel.
Sprinkle all-purpose on both sides of the salmon fillet.
Heat ½ tbsp vegetable oil in a pan over medium heat.
Add salmon fillet, then turn heat down to low.
Cover the pan with a lid and let the fish fry for 3 to 4 minutes or until golden brown.
Remove the lid and turn the fish over.
Cook the other side of the salmon fillet for 3 to 4 minutes.
Place the fried salmon fillet in the marinade.
Let the fish and vegetables marinate for about 5 to 10 minutes before serving.
Ideas And Tips:
• You can also use other vegetables such as asparagus, snap peas, onions or mushrooms.
• You can also grill the fish over hot coals or broil in the oven.
• You may substitute yuzu juice with fresh lemon or lime juice.
images – https://www.youtube.com/watch?v=kurraAjnTEw
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