Serves 4
For the Teriyaki Sauce
- ¼ cup (60 ml) mirin
- ¼ cup (60 ml) cooking sake
- ¼ cup (60 ml) Kecap Manis (sweet soy sauce)
- ½ tablespoon ginger (grated)
- ½ tsp salt
Step 1. Turn the main burner of the KILN to low.
Step 2. Place the mirin, sake, soy, ginger and salt into a small shallow frypan.
Step 3. Place into the KILN with the handle of the pan facing out. Allow to boil for 1 minute or until slightly glossy, then set aside until required.
Salmon
- 1 tbsp extra virgin olive oil
- 4 x 150g (5.29 oz) Salmon portions
- 1 tbsp toasted sesame seeds.
Japanese Salad
- ½ packet Soba noodles (cooked)
- 6 assorted coloured baby peppers, sliced thin
- 2 sticks celery sliced thin
- 1 small zucchini sliced thin
- 1 banana shallot sliced thin
- ½ bunch mint leaves
- ½ bunch cilantro leaves
- 6 scallions sliced thin
- 2 cups bean sprouts
The Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic condiment
- ½ tsp salt
Step 1. To make the salad, place the olive oil, vinegar and salt into a mixing bowl and combine well. Add in all the other ingredients and combine well. Check for seasoning and hold until required.
Step 2. Place a cast iron pan into the KILN to warm up. Keep the rotating turntable to the off position if using the KILN R Series.
Step 3. Remove and add the olive oil and salmon portions, place back into the KILN and cook for 1 minute. Remove and turn the salmon portions over. Top with the teriyaki sauce and place back into the KILN. Allow to grill for 1 minute or until just cooked.
Step 4. Place a portion of the salad onto a plate. Add the salmon portions with some of the sauce and finish with a sprinkle of toasted sesame seeds.
*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*
*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*