Food & Drink
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).
TERIYAKI SALMON
- 3oz salmon
- Sauce:
- 2 tbs soy sauce
- 2 tbs sake
- 2 tbs mirin
- 1 tbs brown sugar
- Mix well and bring to a boil.
Directions:
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.
Follow Us
Restaurant Roundup: High-End Halal, PCC Corner Market, and Global Omakase
Here’s what was served up recently in the Emerald City
Who needs to see the world when the world comes to you? That’s certainly the feel of the latest food news in Seattle, with the city attracting attention from international chains in Ukraine and Türkiye, plus a new omakase that’s the definition of globe-trotting. So put your passport away and get ready to eat. Omakase,…
Why You Should Visit (or Revisit) Carrello This Summer
Chef Nathan Lockwood’s seasonal fare is even better on the restaurant’s hidden back terrace
It seems like everyone — celebrities, influencers, half my friends — is having a “European Summer.” I’m not complaining because I get to travel a lot throughout the year (and there is truly no place like Seattle in the summer), but if I see one more person enjoying a plate of spaghetti with clams on…
Restaurant Roundup: Coffee Courtroom Showdown, Bellevue Voodoo, and Pie in the Sky
Fourth of July fun, a new Voodoo Doughnut and a brew battle
When it comes to feasting in July, there are more than a few dishes that come to mind. Corn on the cob, pie hot out of the oven, fresh strawberries, barbecued ribs — the list goes on and on. Of course, that doesn’t mean you should limit your culinary horizons this month. In fact, here…
Thirteen Washington Cideries Win Awards
Empyrical Orchard & Cidery took home five awards, including two gold medals
Empyrical Orchard & Cidery was the big winner in the 12th-annual Northwest Cup Cider Awards, taking home two gold medals, one silver, and two bronzes. The Snohomish County cidery — which launched three years ago — also won for small cidery of the year. Olympic Bluffs Cidery in Port Angeles won the new cidery of…