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Light Taste Umeboshi Teriyaki Salmon - Recipe Video

A simple and easy to understand recipe video shows how to make Light Taste Umeboshi Teriyaki Salmon.
How about a light taste Japanese plum (ume) teriyaki salmon? By adding Japanese pickled plum (umeboshi) that is pounded into a paste, the dish is made into a sweet and salty teriyaki with a sour taste. It is a perfect accompaniment to rice, so please give it a try.
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Cook time

20 minutes

Ingredients
2 servings

  • Sake
    2 slice(s)
  • Starch
    1 tbsp
  • Japanese picked plum (Umeboshi)
    2
  • (A)Cooking sake
    2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Soy sauce
    1 tsp
  • (A)Sugar
    1 tsp
  • Shishito pepper
    4
  • Salad oil
    1 tbsp

How to make

  1. Prepare. Remove the seeds from the Japanese pickled plum (umeboshi).
  2. 1. Make a 0.1-inch cut on the shishito pepper.
  3. 2. Pound the umeboshi with a knife to make a paste.
  4. 3. Wipe off the moisture from the salmon with a paper towel and cover with starch.
  5. 4. Put Step 2 and ingredient (A) in a bowl and mix together.
  6. 5. Add cooking oil to a pan heated over medium heat, add Step 3 and cook for about 5 minutes until the surface becomes crispy, then flip it and cook for about 4 minutes.
  7. 6. Add Step 4 and cook over medium heat until it thickens, then remove the salmon.
  8. 7. Add Step 1 to the same pan and cook until the shishito peppers are cooked through, then remove from the heat.
  9. 8. Serve Step 6 in a bowl, garnish with Step 7, and it is ready.

Tips for cooking

The salt content of Japanese pickled plum (umeboshi) varies depending on the manufacturer, so please check the taste and add accordingly. The moisture from the salmon can cause a smell of fish, so please wipe it off thoroughly.

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