Mirin Salmon

1/4 cup mirin (japanese sweet wine)

¼ cup soft light brown sugar

¼ cup of soy sauce

500g salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)

2 Tbsp  rice wine vinegar

1 - 2 Spring Onions (halved and shredded into fine strips)

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1. Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat a large non-stick frying pan on the hob.

2. Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.

3. Remove the salmon to whatever plate you're serving it on, add the rice vinegar to the hot pan, and warm through.

4. Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.

5. We always serve in a bowl with japanese sushi rice (mixed with the sushi powder), carrot batons (thin - raw) and some broccoli which has either been steamed or cooked quickly then followed by a flash in the pan with some sesame oil.

6. Essential condiments - Kewpie mayonnaise on top (as seen in the picture) and pickled ginger and wasabi on the table.

A very similar asian bowl meal to our slow cooked teryaki chicken :-)

Note to self: the salmon portion size in the picture is too big, you probably need about half of this size, as the salmon is so rich.