Recipe: Teriyaki Salmon Katsu

This recipe is a variation on Tonkatsu, a Japanese classic. But instead of pork cutlets, salmon filets cut into 1" strips are substituted. Other than that, the preparation is the same, with the fish bathed in egg, crusted with panko bread crumbs and deep fried. And instead of the traditional robust tonkatsu sauce, it's topped with a sweeter, more delicate teriyaki sauce to complement the flavor of the fish.

Panko-Crusted Salmon

4 boneless salmon filets (about 2 pounds total), sliced into 1" strips
1 egg, lightly beaten
1 cup panko (fine Japanese bread crumbs), more if needed
Vegetable oil for frying
6 cups cooked white rice
Teriyaki sauce (see recipe below)

Place beaten egg and panko on two separate plates. Dredge salmon filets in egg, and then in panko. Heat cooking oil in a large skillet over medium-high heat. Do not overheat oil or panko will brown too quickly before the fish gets done all the way through. Fry salmon pieces a few at a time until golden brown on both sides, turning frequently to ensure even browning, about 2 to 3 minutes per side. Drain on paper towels. Serve over steamed white rice with Teriyaki Sauce. Serves 4.

Teriyaki Sauce

1/2 cup soy sauce
1/4 cup mirin
1/4 cup brown sugar
2 cloves garlic, finely minced
1 knob ginger root, finely shredded
1/2 teaspoon sesame oil
2 tablespoons cornstarch dissolved in 1/2 cup dashi or water

In a small saucepan, combine soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat. Reduce heat, cover and simmer for about 15 minutes, stirring frequently. Remove from the heat, allow to cool, and strain through a fine sieve to remove ginger and garlic particles. Return sauce to the pan and bring to a simmer again. Dissolve cornstarch in dashi or water and add to sauce. Stir constantly until the sauce is thickened. Sauce may be used with meats, seafood, sushi, etc.