Salmon Steak Risotto with Shoyu-Teriyaki Sauce

Cooking Method for Risotto and Teriyaki Sauce

1. Making the soup by mixing RosDee Chicken Flavour with water. Stir until well blended.

2. Stir-fry the onion over medium heat until cooked (the cooked onion should be in white color). Do not overcook otherwise the onion will be burnt.

3.  Add risotto rice into the pan, and continue stir-frying with onion. Slowly add in water, and stir until the rice is cooked. Add in fresh cream, following by parmesan cheese, and sliced spring onion. Continue stir-frying until all ingredients are mixed. Season with salt, pepper and Takumi Aji® Shoyu I Pun.

4. Warming the sauce by adding Takumi Aji® Teriyaki into the pan, and cook until boiled. Set aside.

5. Place the risotto rice on the plate, following by the salmon steak. Pour the Takumi Aji® Teriyaki on top of the steak. Salmon Steak Risotto with Shoyu-Teriyaki Sauce is ready to serve.

Cooking Method for Salmon Steak

1. Wash the salmon steak, and absorb water with paper towel. Season the salmon with salt and pepper.

2. Fill the pan with oil. Grill the skin side of the salmon steak in the pan over high heat. Lower the heat to be medium. When the center of the salmon steak is cooked, flip over to the other side. Make sure that all sides of the salmon steak is cooked, and then set aside.