Mirin-Glazed [Salmon]

Almost 2 months since my last post, and I have stopped baking and cooking French cuisine in particular. Perhaps, put my baking and french cooking obsession into hiatus. Well, I gained a significant weight (8kg within 5 months) ckckck... and been losing only 2 kg since August (so slow but it's better than embracing my gorilla look because I'm not a diet person). I love food bro, and I don't share food like Joey.

OK, during my non-baking-french cooking period, I only make standard Indonesian home cooking, not sure if it's the noteworthy kind of dishes to blog. One fine afternoon, while staring at my various cooking liquid at the pantry, I got the idea to explore on what can we make out of just one liquid? so I decided to explore on mirin, because to me personally, mirin is unique. Then I searched various mirin-based recipes to try, one of which is as follow - mirin-glazed salmon.

Indeed, starting out with the simplest LOL. It comprises of mirin, soy sauce, light brown sugar, rice vinegar, and this time I chose salmon - we may use chicken or others. Mix the ingredients in a bowl and marinade the salmon prior to cook, for about 10-15 minutes then fry it on a non-stick hot pan. After we get the desired doneness of the salmon, add the marinade into the pan with water, cook until it's thicken. I also add nori on top not for the garnish but because I like it. Simple, right? I also prefer to have veggies as the side dish. So I made a chinese cabbage sauté with sesame oil, and it matched the sweet salmon. This is my first time cooking a mirin-glazed salmon (or any mirin-glazed dish). Hopefully it won't add too much fat in me wkwk. Looking forward to my next mirin-based cooking. For the love of food, please eat in moderation wkwk.. Enjoy!