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Soy mirin glaze

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Soy mirin glazed salmon with broccolini and spring onions.
Soy mirin glazed salmon with broccolini and spring onions.Christopher Pearce

A lovely sticky glaze that is both salty and sweet and which is nicely paired, for serving, with the acidity of the fresh lemon.

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Ingredients

  • 100ml soy sauce

  • 100ml Japanese mirin wine

  • 25g brown sugar

  • ½ carrot, blackened on a barbecue

  • ½ white onion, blackened on a barbecue

  • 2 cloves garlic, blackened on a barbecue

  • 1 piece ginger about the size of a golf ball blacked on the barbecue

Method

  1. Take a small saucepan and place on low heat, add the soy, mirin and brown sugar. Heat and stir until the brown sugar has melted and reduce to a low simmer.

    Add the blackened vegetables and reduce the liquid by half; what we are aiming for is about 100 millilitres of liquid and this should take about 20 mins to reduce down. Strain the liquid to remove the garlic and vegetables.

    Tip

    The slower you reduce the soy mirin glaze the better the result. If it's done too quickly the glaze won't get a chance to take on the flavours of the garlic, ginger and vegetables.

    If you like this recipe, try Darren Robertson and Mark LaBrooy's soy mirin glazed salmon with broccolini and spring onions.

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Original URL: https://www.brisbanetimes.com.au/link/follow-20170101-h0wdbh