Teriyaki salmon (Sake no teriyaki)

1. Cut the salmon into four equal portions, pat dry with kitchen paper and season both sides lightly with salt.

2. For the sauce, mix the soy sauce, mirin, sake, sugar and finely grated ginger.

3. Dust the fish lightly with flour and tap off the excess – this helps the glaze cling.

4. Heat the oil in a frying pan and cook the salmon skin side down for 4 minutes, then turn and cook for 2 more minutes.

5. Pour in the sauce and cook for 1-2 minutes, shaking the pan and spooning the sauce over the fish, until it thickens into a glossy glaze.

6. Serve with rice and steamed spinach or cucumber salad, drizzled with the glaze from the pan.

Tip: In Japanese home cooking, teriyaki salmon is the most common bento (lunchbox) fish. If your fillet is skinless, cook it the same way but give the first side only 3 minutes.