* ¼ cup Japanese soy sauce
* 2 tbsp. sugar
* 2 tbsp. mirin
* 2 tsps. grated ginger
* ground black pepper
* 400 grams salmon, use loins, cut into serving portions
* 1 tbsp. cornstarch, dissolved in ¼ cup water
* 1 tbsp. sesame oil
* 3 cups bean sprouts (togue)
* 2 tbsp. olive oil
* 150 grams asparagus spears
* chopped green onions
* toasted sesame seeds (for garnish)
* 2 cups cooked brown rice
1) Make the marinade: Combine all ingredients in a bowl; mix well. Add fish and marinate in the refrigerator for 1 to 2 hours. Remove fish from the refrigerator 10 minutes before cooking.
2) Pre-heat oven to 360◦F.
3) Place fish on a heat-proof dish. Bake, covered, for 18 to 25 minutes or until fish is cooked.
4) Make the teriyaki sauce: Combine soy sauce, sugar, mirin and ginger in a saucepan over low heat. Simmer for 2 minutes. Add cornstarch mixture and simmer until thick. Season with salt and pepper. Set aside.
5) Heat sesame oil in a pan over high heat. Saute bean sprouts for 2 to 4 minutes or until cooked. Season with salt and pepper. Set aside.
6) Heat olive oil in the same pan. Sauté asparagus for 2 to 3 minutes or until cooked. Season with salt and pepper.
7) Place salmon in a container. Spoon teriyaki sauce over then top with green onions and sesame seeds. Pack brown rice, bean sprouts and asparagus separately.