Japanese #2 Teriyaki salmon and pickled veges

Ok. So I made the last meal twice now and have that down pat. Thought I’d have a go at something I’m more familiar with, that being teriyaki and wanting some veges with it I found a great recipe for japanese pickled vegetables that can be done an hour before serving thus suiting week night cooking if you have a bit of time.


1 carrot peeled and chopped diagonally
1 red capsicum but into strips
1 green capsicum cut into strips
1 cup of rice vinegar or white wine vinegar
1/4 cup of water
1/4 cup of white sugar
1 tbsp salt

Put water, vinegar, salt and sugar in a small saucepan and heat, stirring until sugar and salt has dissolved. Do not bring to boil. Put vegetables in a medium bowl and pour the hot liquid over the top and leave to stand for at least an hour before serving.

Teriyaki salmon

1/4 cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar

Heat ingredients in a heavy based pan, stirring until sugar is dissolved. Add in salmon pieces and cook until salmon is just done. Serve on boiled rice topped with toasted sesame seeds and chopped shallots.




2 Comments Add yours

  1. elenorjean says:

    yum that looks good, i did teriyaki chicken legs last nite with a recipe i devised myself for teppanyaki style shredded veges

    1. idevour says:

      I think I need to adjust my sauce. It was a little on the salty side for the taller half. I’ve seen a recipe for one using honey that might be more up his alley.

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