Yakizuke is a traditional Japanese method of grilling fish before marinating it in a fragrant sauce. This ancient technique not only brings out the fish's natural flavors but also preserves it longer. This Japanese dish is perfect as a refined appetizer or a light main course, served with rice and grilled vegetables. The marinade, made with tamari (gluten-free soy sauce) , mirin, sake, and ginger, penetrates the salmon, giving it a melt-in-your-mouth texture and a delicious flavor. This naturally gluten-free recipe is easy to prepare and will delight lovers of authentic Japanese cuisine. It's ideal to enjoy hot or cold.
Ingredients
Preparation
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Prepare the marinade: In a saucepan, combine the tamari, mirin, sake, sugar, and grated ginger. Bring to a boil for 1 minute, then remove from heat and set aside.
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Grilling the salmon: Heat the oil in a pan and brown the salmon fillet skin-side down for 3 minutes. Turn over and cook for another 2 minutes.
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To marinate the salmon: Place the fillet in a shallow dish and pour the hot marinade over it. Let it marinate for 30 minutes at room temperature or for a few hours in the refrigerator for more flavor.
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To serve: Garnish with green onion and sesame seeds. Serve with Japanese rice and grilled vegetables.
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