Teriyaki salmon with udon and spinach

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

The whole idea of teriyaki grilling is devilishly clever. Sugar and sake are added to the basting liquid not just for the distinctive flavour, but to achieve that glamorous glazed look and to encourage those highly desirable scorched brown bits.


  • 2 litres ( pts) dashi
  • 2 tbsp soy sauce


For teriyaki sauce, combine dark soy, sake, mirin, sugar and oil in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat dashi in a second pot and add soy and mirin. Peel ginger, cut into cubes and crush in a garlic press to get 1 tablespoon ginger juice. Add juice to broth and adjust flavourings to taste.

Cook noodles in plenty of boiling, salted water unt