Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use. Stir to combine and pour over your fried salmon. Finally, add in about 1 tablespoon of sesame seeds.Your teriyaki sauce should instantly become glossy and thick. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl.Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. After about 1 minute, add in equal parts of sake, mirin, and soy sauce.Add in your finely chopped garlic and ginger and let bloom and become fragrant. Drizzle 1 tablespoon of oil to a small pot on low heat.Put your index fingers on top of your middle fingers, and then snap your index fingers down so they make a drumming sound on the back of your head. Make sure your middle fingers are pointing toward each other and are slightly above the base of your skull. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes. Put your palms over your ears with your fingers resting on the back of your head.
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