Name: TOKYO GRILL at North Yorks Salmon Teriyaki Bento Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces salmon fillets (skin-on, 4-6 oz / 115-170 g each); 1 tsp salt; 1 tsp black pepper; 1 tbs vegetable oil (or neutral oil); 1 cup soy sauce (regular or low-sodium); 1 tbs mirin; 1 tbs sake (or additional mirin if unavailable); 2 tbs brown sugar; 1 tbs honey; 2 cloves garlic (minced); 1 tsp ginger (fresh, grated); 1 tsp cornstarch; 1 tbs cold water; 4 cups steamed Japanese short-grain rice (cooked); 1 cup edamame (shelled, cooked); 1 cup pickled cucumber (quick-pickled); 1 cup carrot (julienned and lightly sautéed); 1 tsp sesame seeds (toasted); 2 tbsp scallions (thinly sliced); 4 pieces lemon wedges; 4 pieces nori strips (toasted); 1 tsp shichimi togarashi (optional spice)

Method

Teriyaki sauce

Make the sauce

In a small saucepan combine soy sauce, mirin, sake, brown sugar, honey, minced garlic and grated ginger. Stir to dissolve sugar over medium heat. Bring to a gentle simmer for 3-4 minutes.

Thicken

Mix cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to simmer 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and set aside. Reserve about 3-4 tablespoons of the finished sauce for brushing and serving; keep the rest for glazing or as extra for the bento.

Salmon

Prepare salmon

Pat salmon fillets dry with paper towels. Lightly season both sides with salt and black pepper. If fillets are thick, score the skin lightly in 1/2-inch intervals to prevent curling during cooking.

Cook salmon

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil is shimmering, place fillets skin-side down. Press gently with a spatula for 10 seconds to keep flat. Cook skin-side down for 4-6 minutes depending on thickness until skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Finish with sauce

Flip the fillets carefully and reduce heat to medium. Brush the tops with reserved teriyaki sauce and cook 1-2 minutes until cooked through (internal temp about 125-130°F / 52-55°C for medium). If you prefer a more glazed finish, add 1-2 tablespoons of sauce to the pan and spoon over the fillets for 30-60 seconds. Remove salmon to a plate and let rest 2 minutes.

Bento sides

Rice

Portion cooked Japanese short-grain rice into 4 equal portions (about 1 cup cooked rice per bento). If desired, wet a spoon with water and press rice slightly to shape.

Edamame and vegetables

If edamame is frozen, steam or boil for 3-4 minutes then drain. For carrots, sauté julienned carrot in 1 teaspoon oil over medium heat 2-3 minutes until tender-crisp, season lightly with a pinch of salt. Prepare quick-pickled cucumber by thinly slicing cucumber and tossing with 2 tablespoons rice vinegar, 1 teaspoon sugar and a pinch of salt; let sit 10 minutes.

Assemble bento

Divide rice, edamame, pickled cucumber and sautéed carrots between 4 bento boxes or plates. Place one salmon fillet over or beside the rice in each box. Spoon an additional 1 tablespoon teriyaki sauce over each fillet and drizzle a little over rice if desired.

Garnish

Sprinkle toasted sesame seeds and sliced scallions over salmon and rice. Add a lemon wedge and nori strip to each box. Serve immediately or chill briefly for packed bento.