Japan
Sake no Yakizuke — Niigata Grilled Salmon in Soy Marinade
Unseasoned salmon is grilled, then soaked in a cooked sake, mirin and soy marinade. Use a saucepan, grill or broiler, shallow dish and food thermometer.
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Method
3 clear steps
- 1
Put the sake and mirin in a small saucepan and bring to a boil to cook off some alcohol. Add the soy sauce, then let the marinade cool in a shallow heatproof dish. Do not ignite the alcohol.
- 2
Grill or broil the salmon without seasoning until cooked through. Check that the thickest part reaches 63°C / 145°F, or that the flesh is opaque and separates easily with a fork.
- 3
Transfer the cooked salmon to the marinade while the fish is still hot. Turn to coat and let it take up the seasoning. Serve promptly, or refrigerate in a shallow container within 2 hours (within 1 hour above 32°C / 90°F). This is a cooked fish dish, not a shelf-stable preserve.
