There are certain flavors and dishes that I still remember very clearly how I first experienced them. Teriyaki sauce is one of those flavors. There is a Japanese supermarket in front of my parents’ house in Düsseldorf that sells freshly prepared dishes in addition to Japanese food. One day my mother had brought a portion of chicken yakitori skewers from the supermarket for our lunch. Today the Japanese grilled skewers are also very well known here, but back then they were a completely new revelation for me. I immediately fell in love with this sticky, sweet teriyaki sauce that the little chicken pieces were coated in. I had never experienced this taste before and I had to lick my fingers with the sauce after each skewer.
When I later started cooking more often myself, I realized that the sauce wasn’t that difficult to make. And apart from chicken, you can fry, grill or braise anything in it. Whether fish, meat or even vegetables. A classic in Japanese cuisine is teriyaki salmon. The sweet and sour sauce goes perfectly with the buttery, soft fish and you don’t need much more than a bowl of rice to have a really tasty meal.
In addition to the salmon, we marinated various mushrooms in the teriyaki sauce. There was also a leek that we simply fried in hot oil so that it became nice and soft and sweet. The dish is actually very easy to prepare and is therefore suitable as an easy lunch or a quick dinner after work.
Teriyaki salmon with mushrooms and leeks
- 300 G Salmon fillet with skin
- 150 G Shiitake mushrooms
- 150 G Mushrooms
- 150 G Oyster mushrooms
- 4 EL vegetable oil
- 1 Leek stick
For the teriyaki sauce
- 50 ml soy sauce
- 1 EL Mirin
- 1 EL Sugar
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Stir the teriyaki sauce together with all the ingredients.
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Cut the salmon into two equal pieces and marinate in the teriyaki sauce for 1 hour.
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Clean the mushrooms and cut them into bite-sized pieces.
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Preheat the oven to 180 degrees.
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Remove the salmon from the marinade and fry it in a pan very hot on both sides for about 1 minute.
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Add the rest of the marinade and the mushrooms to the (oven-safe) pan. Pour the marinade over the salmon and mushrooms and cook them all in the oven for about 7 minutes (so that the salmon remains nice and pink on the inside).
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Cut the leek into approx. 3-4 cm long pieces and fry in a pan with vegetable oil. Until it is soft on the inside and brown on the outside.
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Serve salmon, mushrooms and leeks with a portion of rice.
