00:03Everyone, it's Yuto from Stachirecipes.com and today I'm going to show you a delicious
00:08Japanese salmon recipe called shiozake. It only needs a little bit of preparation
00:14and less than 10 minutes of cooking time. It's a classic.
00:22For this recipe you will need just three ingredients, two salmon fillets,
00:27mine are about 100 grams each, salt that is 1-2% of the weight of the salmon,
00:34so for 200 grams that's 2-4 grams or about half teaspoon, and one teaspoon of sake.
00:44So we start by rubbing the salt over the salmon pieces. I like to do this the night before so
00:50that the salt is absorbed deeply into the salmon. It also makes it juicier and more tender.
00:57If you don't have time to do this the night before, at least add it a few hours before cooking.
01:02In Japanese, the word for salt is shio and salmon is called sake. When you put them together,
01:10you get shiozake, the name of this dish. Or alternatively, you can call it shiojake.
01:17Because this recipe is so simple, it's important to use good quality salmon. Check the salmon fillets for
01:23vibrant colour, thick flesh, and not too much moisture dripping off.
01:29It's fine to use frozen salmon for this, just make sure you defrost it overnight in the fridge first.
01:36Okay, I'm gonna seal these with a lid and place them in the fridge overnight.
01:45So this has been resting overnight, so the next step is to pat them dry with a paper towel. Don't
01:53worry
01:53about removing the salt, it's already been absorbed into the flesh. We just want to remove the moisture
01:59from the outside to stop the fish from getting tough or mushy when it's cooked. It also removes any unpleasant
02:07fishiness that might have formed from condensation in the fridge. I recommend patting fish dry every
02:15time you cook it, no matter what the dish. Finally, I'm gonna rub one teaspoon of sake over the top.
02:24This is an optional step, but it really takes the salmon to another level. Sake enhances the flavour as
02:32umami softens the fishy smell and improves the texture of the salmon meat. I highly recommend it.
02:40Now, before I cook this, I'm gonna preheat my grill on a medium setting. This will make the fish cook
02:46more evenly. While it's heating, I'm gonna fold a piece of foil. I like to place the salmon on the
02:53foil
02:53to prevent a mess in the grill. I just fold up the edges like this so that the juices can't
03:00leak over the
03:01edge. But if you don't mind cleaning the grill after, you can skip this step.
03:16So now it's time to cook. My grill is ready, so place the foil down like this and then the
03:23salmon
03:24fillet should be placed with the skin facing up. All grills are different, so just check inside so
03:33you know where the heat source is and make sure the salmon is directly underneath to ensure it cooks evenly.
03:42If the heat source isn't even, you might have to turn the salmon fillets around from time to time.
03:48We're gonna cook this for about 3-4 minutes until the skin is a bit golden and crispy.
03:54To me, the crispy skin is my favourite part, so it's important to get this bit right.
03:59Not everyone needs the skin though, it's totally up to you.
04:06Once it's looking good, carefully flip it over and grill the other side. Generally, it should take
04:124-5 minutes on the other side, but it really depends on the thickness of your salmon fillets.
04:19These ones are quite small, so it might take less than that.
04:28Once I've turned it over, I like to lower the heat slightly so that the meat doesn't dry out. It's
04:35on a medium setting now.
04:39Just keep an eye on it, keep checking the colour. It should change from bright pink to a pale pink.
04:47Once it's done, it should look like this.
04:49It should look like this.
04:57Shiozake is the perfect dish to serve with rice, miso soup and pickles. This is actually a typical
05:04Japanese-style breakfast, but you can enjoy it for lunch or dinner too.
05:14Thanks so much for watching. I hope you enjoyed this video. If you did hit the like button and if
05:20you're
05:20new here and are interested in Japanese cooking, make sure to subscribe to my channel. Thanks again,
05:26hope to see you again in the next video.
05:50I'll see you again in the next video.
05:52I'll see you then.
