3 tbsp soy sauce
120 ml sake or sherry
2 tbsp mirin
2 tbsp lemon juice
4 tsp caster sugar
80 grs butter
1 inch of finely grated ginger stem
black sesame seeds to garnish
4 Salmon fillets
Fry the salmon with a mixture of groundnut oil and sesame oil. Remove from the pan, discard fat. Add all the ingredients for the glaze, bring to the boil and cook for 4-5 minutes, until glazy.
Serve with rice, garnish with black sesame seeds.
This might go well with chicken fillets as well.
Adapted from: Yoshuku, Jane Lawson
