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Teriyaki comes from Japan, with the basic words "Teri" which means shine (because it has sugar in it) and "Yaki" (baked or grilled). It is thought that teriyaki originated around the 17th century and arose when Hawaiian immigrants visited Japan and used whatever ingredients were there for consumption.
They found local products such as pineapple juice, which they mixed with soy sauce. Tempted by the sweet and delicious taste it produces, Teriyaki is gaining popularity among the public.
In Japan, Teriyaki is commonly used to process fish-based foods. But actually, there are many food ingredients that can be used to make Teriyaki starting from fish (such as tuna, mackerel, trout, marlin), squid, meat (chicken, beef, pork), or from konjac sweet potato. In Japan, fish is the ingredient most often used to make teriyaki. Meanwhile, meat is usually cooked using the yakiniku technique.
and this time we will share the recipe and how to make this teriyaki at home easily and in a very short time and the ingredients are easy to find, this recipe is very rich and good for our health with composition, vegetables rich in fiber, minerals and trace elements . Broccoli is rich in vitamin C and calcium, mushrooms are rich in vitamin B and carrots are rich in beta-carotene. Salmon also provides high-quality protein and valuable omega-3 fatty acids.
ingredient:1.Broccoli
4 Carrot
250g Mushroom
2Onion
4Garlic
3 tbsp Sesame oil
salt
pepper
125g sugar snap
4 Salmon fillets (125 g each)
4 tbsp soy sauce
1 teaspoon Rice vinegar
4 tbsp honey
1 Leek
2 tbsp sesame seeds
If you like: lime juice
How to Make :
1.Wash the broccoli and cut the florets. Clean, peel and slice carrots diagonally. Clean and halve the mushrooms. Peel and a quarter of the onion. Press the garlic.
2.Place the vegetables on a baking sheet, drizzle with 2 tablespoons of sesame oil and season with salt and pepper. Bake in a preheated oven at 200 ° C (fan oven 180 ° C; gas: level 3) for 15-20 minutes.
3.Meanwhile, wash and clean the sugar snap peas. Rinse the salmon under cold water and pat dry. For the teriyaki sauce, stir in the soy sauce, rice vinegar, honey, and remaining sesame oil. Add the peas and salmon to the vegetables, spread the teriyaki sauce on top and bake in the oven for another 10 minutes.
4.Clean and wash the leeks, cut into fine rings. Top with sesame seeds and spring onions and serve with a squeeze of lime if desired.
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