First of all, if you aren’t aware, Teriyaki (照り焼き) in Japanese actually describes a cooking method. “Teri” (照り) means luster and “yaki” (焼き) means grilled, broiled or pan-fried. It’s not the sauce we refer to, but rather how the food is prepared. So teriyaki essentially refers to any grilled/broiled/pan-fried food with shining glaze. I’m serving the pan fried trout with Shirataki Konjac Noodles mixed with vegetables. If you can’t find Shirataki noodles then rice noddles will make a good substitute.
Ingredients for 2
2 x 150 gram Rainbow fillets
250 grams of cooked Shirataki noodles
65 gramsPak Choy
90 grams 1/2 red pepper
12 Sugarsnap peas
30 grams Shiitake Mushrooms sliced
Spring Onions (scallions) for garnish
50 ml Mirin
50 ml Sake
50 ml Dark Soy Sauce
1. 5 Tbsp White sugar
- Combine the teriaki ingredients and cook down in a small saucepan until syrupy and reserve.
Asian Cucumber salad
60 grams baby cucumber de-seeded and finely diced
1 TBsp Mirin
1/2 TBsp Toasted sesame seeds
1/2 sheet of Roasted seaweed
- Season the finely diced cucumber lightly with seasalt,to draw out some of the water. Leave for 5 minutes then drain on paper towel and the transfer to a small bowl.
- Add the mirin and toasted sesame seeds and mix.
- Just before serving roll the sea weed sheet up and finely cut into a chiffonarde (very thinly strips) and stir in.
The finish the dish & serve
- Use a steamer to heat up the noodles and veg mix over a medium heat until piping hot.
Heat 1 Tbsp of oil in a nonstick frying pan and when hot fry of the trout fillets 3 minutes each side.
- Turn off the heat and coat the fillets with the teriaki sauce in the pan.
- Serve the trout on a bed of the steam noodles, vegetables and the cucumber salad.
A special thank you to Syosaku Japan for sending this gorgeous Urushi glass plate. The color is hand painted one by one by traditional Japanese Urushi artists. The history of Japanese artists and craftsmen using lacquer to create vivid colours goes back 9,000 years, but these gorgeous colours are sensitive to scratches. However in a world’s first, Syosaku overcame this using new technology that incases the Urushi with a special glass material which also makes the plates dishwasher safe.
The plates come various colours and sizes, this one is an 11 inch dinner plate and the colour is called Graduation Blue and just like the name as you turn or move the plate the colour of the plate seems to change. When I look for plates and bowls to serve my food on, I search for striking pieces that enhance the presentation, so if you are serious about finding a top quality plate to present your food on then I would recommend you go take a look for yourself.
You can learn more about the art and wonderful examples of Urushi here
Also I’d like to say thank you to Rosie and Philip over at Made in Japan who kindly supplied me with the stunning 23 cm Mono White chopsticks made at the Zumi workshop in Fukui prefecture, Japan.
Trout Teriaki with Konjac Noodles©Kevin Ashton 2022
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