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King Salmon Mirinzuke and Shiokojiyaki 鮭の味醂付けと塩こうじ焼き

Ingredients

Scale

for salmon

  • 2 lbs king salmon (filleted and cut into 1/2lb. pieces*)

for mirinzuke**

  • 3 tbsp mirin
  • 1 tbsp shouyu (soy sauce)

for shiokojiyaki

  • 12 tbsp shiokoji (enough to coat each piece on all sides in a thin layer)

Instructions

  1. Cut salmon into portions for 1-2 people.
  2. Salt lightly and allow to rest for 10-15 minutes.
  3. Using a paper towel or two to pat dry moisture from salmon.
  4. Add fish to a container with marinade (either mirinzuke or shiokoji) and store in the refrigerator for at least 2 days, not to exceed 3. ***
  5. Place the fish on a wire rack on top of a quarter baking sheet. Broil for 2-3 minutes watching closely to avoid burning and overcooking. Alternatively, cook on the stove with a little bit of oil.
  6. Serve with rice!

Notes

*Lightly salt and allow to rest at least 10-15 minutes

**For the mirinzuke, once it’s marinated for 2 days, reserve marinade if cooking on stove. You can add it while cooking for additional flavor.

***If you aren’t going to eat after two days remove from marinade and freeze.

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