This past month has been awful for Japan and its people. The earthquake that ravaged Japan on March 11, 2011 left thousands dead, with many more still missing today. And the nuclear disaster that followed has only added to their misfortune. My thoughts and concerns are with the Japanese people, hoping they can rebuild, just as they did after the 1995 Kobe earthquake. If you haven't already, please consider donating to the Red Cross effort to help the Japanese (Link: Donate to Japanese Earthquake and Pacific Tsunami).As a tribute to Japan, this entry is on a traditional Japanese cooking technique...teriyaki. The beauty of teriyaki dishes is in their simplicity. Soy sauce, sugar/honey, and mirin/vinegar comprise the "sauce." The cooking method is typically grilling or broiling. My favorite is salmon teriyaki, but I also love chicken and steak teriyaki dishes.
Teriyaki is the combination of two meanings. Teri refers to the shine or luster given by the sugar content, and yaki refers to the cooking method of grilling or broiling.
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| Teriyaki Salmon, served with steamed carrots & green beans and mashed squash with crispy shallots |
I found this recipe a few months ago while I was hoping to do something different with a pair of salmon fillets from Whole Foods. Rachael Ray's website, RachaelRayMag.com, had this delicious recipe laid out for "super crispy salmon teriyaki." Like most of Rachael's recipes, there are not too many necessary ingredients and it was fairly straight-forward. I also liked the idea of crisping the skin, which I learned a year or so ago, is completely edible (and even healthy for you).
If you look closely, it's an adaptation of a traditional Japanese teriyaki recipe. Rachael adds garlic (not commonly used in Japanese cooking). But like many of my favorite recipes, a few simple tweaks and changes can make a good recipe great! It's all about changing it to fit your palate (or the palate of your friends & family).
Japan itself, while certainly not the largest country in terms of land size, it has over 127MM people living on its soil. That makes it the 10th most populated country in the world, nestled in between Mexico (11th) and Russia (9th). Japanese cuisine is also impressive. The Michelin Guide has awarded Tokyo with more Michelin stars than any other city in the world (in fact, it has more than London & Paris combined!). Sushi, teriyaki, and Japanese noodle soups (ramen, udon, or soba) have become commonplace in major cities around the world.
Many of my friends (especially Shelly & Anne) in New York love the various Asian soup restaurants, serving up steaming hot bowls (very large bowls) of ramen, udon, or soba noodle-based soups. A bowl of Japanese soup and a cup of hot tea are perfect for a cold, rainy day.
As we continue with our day-to-day activities, enjoying Japanese cuisine either at home or in at a favorite restaurant, let's take a moment to think of those people in Japan rebuilding their lives. Donate if you can. At minimum, thank them and their ancestors for creating such delicious food and sharing it with the rest of the world.
Super-Crispy Salmon Teriyaki
Ingredients:
Four 6-ounce skin-on salmon fillets
Teriyaki Sauce:
1/3 cup soy sauce
3 T. honey
1 T. rice vinegar
1 clove garlic, finely chopped
1/4 tsp red pepper flakes (optional)
2 T. vegetable oil
1 scallion, thinly sliced
Directions:
1. In a saucepan, combine the soy sauce, honey, vinegar, and red pepper flakes (if using).
2. Bring to a boil and simmer for 1 minute. Stir in the garlic.
3. Season the salmon on both sides with salt.
4. Preheat a large, heavy skillet over medium-high heat.
5. Add the oil, swirling to coat, then add the salmon, skin side down, and cook undisturbed, until the skin is very crisp, about 6 minutes.
6. Turn and cook until opaque at the thickest part, 1 to 3 minutes.
7. Drizzle serving plates with the sauce, place the salmon, skin side up, on top and sprinkle with the scallion.
