125g soy sauce
60g dark brown sugar
125g mirin
60g sake
3 cloves garlic, finely chopped
30g ginger, finely chopped
300ml cold water
100g soy sauce
30g demerara sugar
20g coarse salt
10g sliced ginger
4g crushed black peppercorns
1 stick lemongrass, bashed and chopped
5 red onions, very thinly sliced
150ml water
600ml apple cider vinegar
200g sugar
20g salt
6g thyme sprigs
10g dill sprigs
10g tarragon sprigs
20g sliced ginger
4g crushed black peppercorns
2 bay leaves
100g shallots, sliced
2 garlic cloves, bashed
6 allspice berries
4 cloves
4 star anise
6g yellow mustard seeds
2g coriander seeds, crushed
100g sesame seeds
24g salt
8g caster sugar
4 nori sheets, finely cut with scissors
5 tbsp bonito flakes (katsuobushi)
Combine all ingredients in a small saucepan.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cook until thick enough to coat a spoon (about 20 minutes).
Remove from heat, cool, strain through a fine sieve, and store in an airtight container in the fridge.
Combine everything except soy sauce in a pan. Heat gently to 90°C until the sugar and salt dissolve.
Remove from heat, cool completely, then stir in soy sauce.
Submerge salmon portions in brine for 60 minutes.
Remove and air-dry on a rack in the fridge.
Once dried, salmon can be sous-vide or marinated in the teriyaki sauce.
Preparation for Cooking
Skewer salmon portions with halved lemongrass sticks (peel outer layer first, sharpen one end to a point).
Bring all ingredients (except onions) to a simmer.
Pour hot liquid over sliced onions.
Leave to cool, then vacuum-seal with the liquor if possible.
Store in fridge for up to 2 weeks before use.
Dry-roast sesame seeds in a frying pan until golden and fragrant.
Transfer to a bowl, stir in salt, and cool.
Mix in finely cut nori, bonito flakes, and sugar.
Blend lightly into a coarse powder.
Store in an airtight container for up to 2 months.
Grill salmon skin-side down on low heat for 4–6 minutes until skin is crisp.
Turn salmon, brush generously with teriyaki sauce to glaze.
Sprinkle with furikake seasoning.
Serve with red onion pickle on the side.
125g soy sauce
60g dark brown sugar
125g mirin
60g sake
3 cloves garlic, finely chopped
30g ginger, finely chopped
300ml cold water
100g soy sauce
30g demerara sugar
20g coarse salt
10g sliced ginger
4g crushed black peppercorns
1 stick lemongrass, bashed and chopped
5 red onions, very thinly sliced
150ml water
600ml apple cider vinegar
200g sugar
20g salt
6g thyme sprigs
10g dill sprigs
10g tarragon sprigs
20g sliced ginger
4g crushed black peppercorns
2 bay leaves
100g shallots, sliced
2 garlic cloves, bashed
6 allspice berries
4 cloves
4 star anise
6g yellow mustard seeds
2g coriander seeds, crushed
100g sesame seeds
24g salt
8g caster sugar
4 nori sheets, finely cut with scissors
5 tbsp bonito flakes (katsuobushi)
Combine all ingredients in a small saucepan.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cook until thick enough to coat a spoon (about 20 minutes).
Remove from heat, cool, strain through a fine sieve, and store in an airtight container in the fridge.
Combine everything except soy sauce in a pan. Heat gently to 90°C until the sugar and salt dissolve.
Remove from heat, cool completely, then stir in soy sauce.
Submerge salmon portions in brine for 60 minutes.
Remove and air-dry on a rack in the fridge.
Once dried, salmon can be sous-vide or marinated in the teriyaki sauce.
Preparation for Cooking
Skewer salmon portions with halved lemongrass sticks (peel outer layer first, sharpen one end to a point).
Bring all ingredients (except onions) to a simmer.
Pour hot liquid over sliced onions.
Leave to cool, then vacuum-seal with the liquor if possible.
Store in fridge for up to 2 weeks before use.
Dry-roast sesame seeds in a frying pan until golden and fragrant.
Transfer to a bowl, stir in salt, and cool.
Mix in finely cut nori, bonito flakes, and sugar.
Blend lightly into a coarse powder.
Store in an airtight container for up to 2 months.
Grill salmon skin-side down on low heat for 4–6 minutes until skin is crisp.
Turn salmon, brush generously with teriyaki sauce to glaze.
Sprinkle with furikake seasoning.
Serve with red onion pickle on the side.
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