Shiozake (shio=salt, sake/zake=salmon) is grilled, salted salmon that is a very common dish for anytime of the day in Japan. It is often eaten for breakfast, but also a great item for Bento box for lunch and even a main dish for dinner.
Salmon Flakes are very good as a side dish to make ahead. Although you can not really eat this as an entree, it is a very convenient and useful thing to have on hand. This seasoned, pan-dried and moisture-reduced salmon, almost like Furikake seasoning, is perfect to sprinkle on your steamed rice.
Donburi is rice with some topping in a bowl. Typical toppings are chicken and egg (Oyakodon), Tempura (Tendon), or beef (Gyudon). It’s a complete meal in a bowl.
The topping, however, can be anything you like, really. I had leftover baked salmon from dinner the night before, so it was recycled into this dish. And I have to say, salmon still made a pretty good Donburi.
If you ‘d like to see more details on Donburi dishes, please check out our Oyakodon Video.
Just like Chicken Teriyaki, Salmon Teriyaki uses sweet and salty Teriyaki sauce. It doesn’t take any time to make this dish, but it’s still super yummy and healthy! Salmon Teriyaki is the perfect main dish for a busy weekday dinner.
You might not have had Miso marinaded Salmon before. Yes, we use Miso paste for something other than Miso soup. Ordinary Japanese restaurants in the US don’t often seem to have this kind of dish on the menu. But it is quite popular dish in Japan because it’s tasty and very simple to make.
When fish or meat is marinaded in Miso paste, Miso gives it flavor, and also makes it tender. A famous kind of grilled fish marinaded in Miso is Saikyoyaki. Saikyoyaki uses Saikyo Miso, a kind of white Miso made in Kyoto. Saikyo Miso has a very nice, sophisticated sweetness that is perfect for a marinade. However, it is hard to get Saikyo Miso in the US, so we substituted with white Miso which is easily found at many American supermarkets.