by Chef Anna Phua
Ingredients:
Salmon – 100g*2 pcs
Teriyaki Sauce Ingredients:
- Japanese soy sauce – 2tbsp
- Huiji honey – 1tbsp
- Mirin – 1tbsp
- Sake – 1/2tbsp
- Huiji Waist Tonic – 1tbsp
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*Mix the ingredients above.
Garnish: Assorted Salad
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Method:
- Wash salmon and drain. Then mix Teriyaki sauce and season for 30 minutes or leave overnight.
- Turn the oven to 200°C for 10 minutes.
- Put the seasoned salmon into oven and grill for 5-8 minutes ( turn to the other side after the first half is cooked).
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High-fibre Barley Brown Rice Ingredients (3-4 Servings)
- Japanese barley – 100g
- Organic brown rice – 200g
- Water – 500ml
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Top Sprinkle
Fry black Sesame salt
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Method:
- Rinse the brown rice twice and soak for 2 hours and drain.
- Soak the barley (no need to wash) with 200ml of water for 30 minutes and set aside (don’t filter).
- Put (1) brown rice and (2) barley with soaking water into rice cooker. Add another 300ml water and boil till cooked. Use chopstick to stir well. Simmer for 10 minutes.
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Serving:
Serve rice with sprinkle sesame salt. Add a piece of salmon with salad vegetables and serve.