There are certain tastes and dishes in which I still remember very exactly how I perceived them for the first time. Teriyaki sauce is one of these tastes. In front of my parents’ house in Düsseldorf there is a Japanese supermarket that sells freshly prepared dishes in addition to Japanese food. One day my mother brought a portion of chicken Yakitori skewers from the supermarket for our lunch. Today the Japanese grill skewers are very well known, but at that time they were a completely new revelation for me. I immediately fell in love with this sticky sweet teriyaki sauce, in which the small chicken parts were covered. I had never experienced this taste before and I had to lick my finger with the sauce after each spit.
When I started cooking myself later, I found that the sauce is not that difficult to make. And apart from chicken you can fry everything in it, grill or braise. Whether fish, meat or vegetables. A classic in Japanese cuisine is the Teriyaki salmon. The sweet and sour sauce fits perfectly with the buttrigy soft fish and you don’t need much more than a bowl of rice and has a really delicious meal.
In addition to the salmon, we also marinated various mushrooms in the Teriyaki sauce. There was also a leek rod that we simply fried hot in oil so that it becomes nice and soft and sweet. The court is actually very easy to prepare and is therefore suitable as an easy lunch or fast dinner after work.
Teriyaki salmon with mushrooms and leeks
- 300 g Salmon fillet with skin
- 150 g Shiitake Pilze
- 150 g Mushrooms
- 150 g Oyster mushrooms
- 4 HE Vegetable oil
- 1 Leek
For the teriyaki sauce
- 50 ml Soy sauce
- 1 HE Mirin
- 1 HE Zucker
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Stir in the Teriyaki sauce with all the ingredients.
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Cut the salmon into two parts of the same size and marinate in the Teriyaki sauce for 1 hour.
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Clean the mushrooms and cut into bite -sized pieces.
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Preheat the oven to 180 degrees.
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Fry the salmon from the marinade in a pan very sharply on both sides.
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Put the rest of the marinade and the mushrooms in the (ovenproof) pan. Pour the salmon and the mushrooms over the marinade and all cook in the oven for about 7 minutes (so that the salmon still stays nice pink inside).
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Cut the leek into pieces about 3-4 cm long and fry them in a pan with vegetable oil. Until it is soft on the inside and fried brown on the outside.
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Serve salmon, mushrooms and leek with a portion of rice.
