1 cup Dashi*
1/2 cup Sake
1/4 cup Mirin
1/4 cup soy sauce
1 inch of fresh ginger, peeled and grated
1 tablespoon of raw sugar
4 5oz Silver Salmon fillets
In a small saucepan place all the ingredients with the exception of salmon. Bring to a boil and reduce, simmer for 5 minutes
Place salmon in a large skillet over medium-low heat. Now pour the sauce over top. Gentle cook fish, spoon hot sauce over fish throughout cooking. Cook for 8 to 10 minutes until slightly translucent.
Serve with rice spoon sauce over rice and top with salmon.
*Dashi - if you want to your own stock.
4 cups of water
3oz of pieces konbu (dried kelp)
1oz of katsuobushi
Place water and konbu in a large saucepan over low heat. Just before water is about to boil remove konbu with a wire skimmer.
Now add Katsuobushi and turn off the heat. When the flakes have sunk to the bottom, strain stock.