Food & Culture
Cooking in Quarantine: Salmon Teriyaki from the chef of Taku
A simple and delicious recipe from Shota Nakajima
By Tricia Romano April 16, 2020
“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
- 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.