Cooking in Quarantine: Salmon Teriyaki from the chef of Taku

A simple and delicious recipe from Shota Nakajima
| Updated: April 21, 2020
  • A delicious salmon teriyaki from Shota Nakajima
A simple and delicious recipe from chef Shota Nakajima
It's going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook during the isolation period. Interested in submitting a recipe? Email

"For now with things changing on a daily basis. I am trying to figure out how better to serve the neighborhood and work on getting busier so I can hire back the people I had to let go slowly but surely.

We are open from 11am-6pm Tuesday through Saturday. The days we are open we do a project called “project snacks” from 6-7 for which food is a dollar. All tips and sales from this hour will go to the relief fund of the employees I had to let go of."

Shota Nakajima is the owner and chef of Adana (formerly Naka) and Taku. He studied under Michelin-star rated chef Yasuhiko Sakamoto in Japan before returning to Seattle to open Naka and Adana. Order delivery from Taku (chicken teriyaki and gyoza dinner for two ($40), Katsu burger for two ($45), and salmon fukujinzuke for two ($50).


  • 3oz salmon
  • Sauce:
  • 2 tbs soy sauce
  • 2 tbs sake
  • 2 tbs mirin
  • 1 tbs brown sugar
  • Mix well and bring to a boil.

On a pan at medium, get some oil on it. Salmon should be coated in corn starch or potato starch. Get excess portion of it off. Sear in a pan. Hit both sides and then add the sauce in at high temp and toss the salmon in the sauce.

Related Content

Market Fresh's fried chicken sandwiches stand out among the pack.

Temple Pastries

Bakeries are finding a sweet spot during the pandemic by offering walk-up windows and contactless pick-up options. Here are some of the best in Seattle.

Sparkman Cellars in Woodinville.

These entrepreneurs didn’t let the pandemic ruin their dreams. Here’s how they did it.