Trout Teriaki with Konjac Noodles

Trout Teriaki

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
6 babycorn
12 Sugarsnap peas
30 grams Shiitake Mushrooms sliced
Spring Onions (scallions) for garnish

Teriyaki Sauce
50 ml Mirin
50 ml Sake
50 ml Dark Soy Sauce
1. 5 Tbsp White sugar

  1. 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
Seasalt

  1. 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.
  2. Add the mirin and toasted sesame seeds and mix.
  3. 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

  1. 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.
  2. Turn off the heat and coat the fillets with the teriaki sauce in the pan.
  3. Serve the trout on a bed of the steam noodles, vegetables and the cucumber salad.

Graduation Blue Plate

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.

White chopsticks

Trout Teriaki with Konjac Noodles©Kevin Ashton 2022

Please do not republish this recipe and photograph on WordPress or elsewhere without written permission

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32 thoughts on “Trout Teriaki with Konjac Noodles”

    1. Thanks Carolyn for your kind words of support, they are appreciated.
      The combination is a simple one but it took me 3 attempts to sort out what and where to put things on the plate. In my first attempt I just placed the cucmber salad in a littel heap but it looked lost on the plate. So then I bought the little cerramic sake cups which I think worked well.

      Though I am my own worst critic. I wished the finished photo looked sharper particularly on the cucumber salad.

      Because of my other commitments I ended up cooking and shoting the dish in the evening so then I had to contend with avoiding reflections on the Urushi plate. I definitely think the blue colour of the plate lends itself to seafood and I will use it again.
      Best Wishes
      Kevin 🙂

      Liked by 2 people

      Reply

    1. The wonderful thing about cooking, is we can all learn or relearn in the process.

      Making my own Teriaki sauce was so simple and yet so much better than any store bought ones I have tried.
      Best Wishes
      Kevin 🙂

      Liked by 2 people

      Reply

    1. Hi Noelle and absolutely you can substitute with salmon and the recipe will work fine.

      The reason I choose to use rainbow trout was simply there aren’t many trout Teriaki recipes on the internet, wheras there’s a large number of Salmon teriaki recipes out there.

      Best Wishes
      Kevin 🙂

      Liked by 2 people

      Reply

  9. Anything Teriaki style is delicious. I like adding fresh garlic and ginger to the sauce.
    Our Japanese exchange student that we had stay with us years ago gave me his mothers recipe. I still have it somewhere. I guess I should have sake in my house. Have you ever substituted it for anything else? Would white wine work? I always have that around.
    Thanks again for the fabulous recipes.
    Teri

    Liked by 1 person

    Reply

    1. Hi Teri, its always good to hear from you.
      Yep some Japanese like to add fresh garlic and ginger to their Teriaki recipes and when writing my recipe I did flirt with the notion of adding both, or at least listing them as optional extras.

      You can use white wine in place of sake if you can not find it locally.

      I hope your hand is all healed up by now?
      Best Wishes
      Kevin

      Like

      Reply

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