Giulianas Restaurant & Food Recipes

Japanese origin, teriyaki sauce is very popular throughout the West. Its unique, slightly sour sweet taste makes it ideal for marinating meat, fish and seafood. While today we can find in supermarkets and specialty stores, there is nothing better than prepare ourselves.

We need:

450 g skinless salmon fillet.
2 tablespoons soy sauce or soy sauce.
2 tablespoons ketchup.
1 teaspoon rice vinegar or wine.
1 tablespoon brown sugar.
1 clove crushed garlic.
4 tablespoons vegetable oil.
450 gr pore or leek into thin strips.
Red Chili Pepper, chile or chilli finely chopped (optional).

With a sharp knife cut the salmon into strips. We put in a non-metallic flat source.

In a bowl mix the soy sauce or soy sauce, vinegar, sugar and garlic. Pour this mixture over the salmon, so it is well covered and let rest about 30 minutes.

In a wok heat up 3 tablespoons of oil. Incorporate the pore and sauté over medium heat for 10 minutes, until golden and tender. Removed using a spatula and available in silver.

Pour remaining oil in wok and fry the salmon with their soaking liquid for 2 minutes. Place the strips of salmon on the pore, scatter over the chilli and serve immediately.

Tips:

If you prefer we can use tuna steaks or chicken breast instead of salmon.

If we wish we could use a vegetarian teriyaki tofu, gluten meat, or CEIT

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