First, in a bowl deep enough to place all the ingredients except the salmon. Also add the soy sauce, sugar, mirin, sake, and ginger. Cut the garlic into thin slices and add it to the mixture.
Mix well so that all the ingredients are integrated.
Next, clean the salmon loins, removing the skin and bones. Take it to the container with the sauce and spread it completely with it.
4-Store it in the fridge and leave it to marinate overnight.
In a frying pan, add the olive oil Betis over medium heat. Add the salmon fillets, and cook for 3 minutes or until the bottom side is nicely browned.
Remove from the heat and decorate with some sesame seeds and chopped chives. It is recommended to accompany with a portion of white rice or salad.
- 1 kg of tuna loins without skin or bones
- Black pepper
- 2 tablespoons vinegar
- 1 small tablespoon of grated ginger
- 2 tablespoons of Betis olive oil
- 1 tablespoon mustard
- 4 sliced garlic cloves
For the sauce:
- 1 cup of brown sugar
- 75ml of soy sauce
- 1 tablespoon of sake
- 1 tablespoon mirin (or 1 teaspoon sake and 1 sugar)