Teriyaki salmon

Method

Combine soy sauce, mirin, sake, sugar, ginger and garlic in a small bowl to make the teriyaki glaze. Heat oil in a frying pan over medium-high heat and place salmon skin-side up, cooking for 3-4 minutes until the skin is crispy. Flip the fillets and pour the glaze over them, then simmer for 2-3 minutes, occasionally spooning the glaze over the top until the salmon is cooked through and the sauce has thickened slightly. Transfer to serving plates and drizzle with any remaining glaze from the pan. Garnish with sesame seeds and sliced spring onions before serving.