Salmon Teriyaki

Here's another recipe from Let's Cook Japanese Food! Everyday Recipes for Home Cooking. I used salmon, and my son wants to try it with chicken next time. He loves Chicken Teriyaki, which he invariably orders whenever we're at a Japanese restaurant.

4 salmon fillets, each about 6 ounces, about 3/4-inch thick
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon mirin
1-1/2 teaspoons sake
1 tablespoon canola or other neutral oil

Pat the fish fillets dry with paper towels. Arrange the fillets in a single layer in a shallow dish. In a small bowl, stir together the soy sauce, sugar, mirin and sake until the sugar dissolves. Pour the mixture over the fillets, and turn the fillets to coat evenly. Cover and marinate in the refrigerator for 30-40 minutes.

In a large frying pan, heat the oil over medium heat. When the oil is hot, remove the fillets from the marinade, reserving the marinade, and add to the pan. Cook until medium brown on the first side, about 3 minutes. Carefully turn the fillets over and cook on the second side until light brown, about 2 minutes longer. Watch carefully that the glaze clinging to the fillets does not burn. If it seems like it might, reduce the heat to medium-low. Pour the reserved marinade over the fish and cook, gently shaking the pan initially to distribute the sauce evenly over the fish, until the sauce is reduced to a syrup and the fish is dark brown, 1-2 minutes longer. Transfer the fish fillets to individual plates and serve hot.