Facebook – https://www.facebook.com/ezjapanesecooking
You can buy Japanese ingredients here online in the U.S.
http://shop.mitsuwa.com/eng/eindex.php
This is the most common and traditional way of cooking fish in Japan. It goes very well with white rice or sake. 鮭の煮付けレシピです。より美味しくするために水を使わずに酒を倍使ってます。勿論他の魚でもどうぞ。
Substitute for Sake = White Wine
Substitute for Mirin = White Wine + honey or sugar (mirin is very sweet like candy)
Non-Alcoholic substitute for sake or mirin = apple jusice.
Music = Cafe Au Lait Beach [Loop A] by jazzcat. Available at Pond5.com
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Since I’m not able to use “alcohol” do I just increase the apple juice for the sake and the Marin or apple juice and honey?
@ezjapanesecooking I’ll clean it, if you cook!! 😀
I would put a little sesame oil into the initial sake mix before i add the salmon. still, really simple and cheap ass ingredients.
Onizuka your a teacher shouldn’t u know that? He put the amounts 2:1:1
2 Sake 1 Soy sauce 1 Mirin . Meaning lets say u use a1/4 cup it means u use 2 x1/4 cups sake 1x 1/4 cup soy sauce and 1x 1/4 cup mirin
This looks sooo simple, and yet pretty delicious 😮 i wanna try it already 😉
thanks for uploading.. im really looking forward to prepare this.. 🙂
That is one nice piece of salmon. Man.
very very tasty! thank you very very very much!
i love this thing next day refrigerated cold.
man i used to made this aallll the time after watching your video. thank you!
you just changed my world.
These videos are all great. I like that you focus on simple dishes as well as more fancy ones.
I don’t use timer to know when it’s cooked. Smell and look is the indicator of if it’s cooked well.
Not at all. It was cooked to perfection. You don’t want medium-rare for this.
Why dont you just eat it raw? Simpler and tastier.
I just subscribed, good stuff.
Not all salmon pieces are sashimi fresh. I love salmon sashimi too.
@ezjapanesecooking what are some of the tastiest marinades for fish? How much of a difference in taste if you marinade in sake before cooking? Or is it the same? What is the cooking time in correlation to thickness of the fish? In addition to ike jime what else is involved in the process for fish to be sushi grade in Japan?
おいしいですね。ありがと。～（＾ｖ＾）
I love salmon sashimi/sushi too. You either eat fresh salmon completely raw, or for this recipe, it’s much better to cook salmon well rather than partially raw. Japanese favorite salt broiled salmon is completely well done and salmon is almost hard.
Salmon is called “sake” (pronounced “sah-KAY”) in Japanese. So they’re literally adding alcohol (“sake”) to salmon (also called “sake”)!
You can marinate in sake/miso/mirin/sugar mix. Google “black cod miso” made famous by Nobu restaurant.
We use drop lid to efficiently cook it. This is not a beef stew. Fish cooks pretty fast.
Can I steam instead of boiling over the stove?
where can we find sake in america?
I cooked this today. I didn’t have sake or mirin :/ , so I used tequila and agave nectar. I know I twisted the recipe :s but OMG, this came up super delicious. Thank you so much.
Is it just me? Flavour looks amazing, but the cook on the fish looks over-done – too much heat which caused ti to splt, but I bet it tasted amazing. Too bad the texture wasn’t there? Am I wrong here?
AAAh I need to try this
Can you please tell us the amount of each ingredient you put in? Thanks in advance.
so many rude comments! grow up, people! this dish looks amazing by the way
You don’t even know what’s good and what’s not good. Bye bye!
not good
Thank you! Will try this out soon!
this piece “has” uneven thickness….