How to cook Japanese Salmon Mirin-zuke

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

sake

🥗Healthier: white grape juice

💰Cheaper: cooking wine

White grape juice provides sweetness without alcohol.

Remove the bone from the salmon cutlet to make two fillets, starting from the top dorsal side and cutting along the spinal bone towards the belly.

Use tweezers to remove the small bones embedded in the flesh on both sides of the spinal bone.

Salt the fish fillets on both sides and leave them for 10-15 minutes to extract moisture and reduce the fishy smell.

Mix the marinade ingredients (mirin, soy sauce, sugar) well in a large Ziploc plastic bag.

Wipe the moisture from the fillets with a kitchen paper and place them into the Ziploc bag with the marinade.

Shake the bag to ensure that the marinade coats all sides of the fillets, then seal the bag removing as much air as possible.

Leave the bag in the fridge for at least overnight and up to two nights.

Remove the fillets from the bag, discard the marinade, and place them under the oven grill (broiler) on the shelf second closest to the heat.

Alternatively, place the fillets on a barbecue or in a grill pan over medium heat.

Cook for 2-3 minutes until the surface starts burning, then turn the fillets over and cook for a further 2-3 minutes.

Remove the fillets from the grill and place them on a serving plate.

While the fillets are cooking, mix the garnish ingredients (amazu dressing, daikon, carrots) together in a bowl and leave until required.

Place the garnish next to the fillets on the plate and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens