MANILA, Philippines — After years of having Valentine’s Day dinner date with your "significant other" for years and having to suffer through the awful traffic in the metro going to and coming home from the venue of your dinner date, you’ve finally decided to share a quiet, stress-free dinner date at home this year.
Away from the hustle and bustle of the Valentine’s Day crowd, you’ll be able to truly enjoy the food and the wine and each other’s company. Congratulations for making the best decision for the two of you.
Chef Toto Erfe, famous for his Tito Toto’s “seafood paluto” food trays, suggests making your own Japanese Teishoku meal at home and has drawn up a menu that you can use for your Valentine’s Day dinner date.
For starters, prepare boiled edamame. For soup, you can enjoy a simple Japanese Miso Soup with Tofu, then proceed to Cold Tofu with Katsuboshi and Sweet Soy Sauce.
The main dish here would be Salmon Teriyaki, whose recipe Chef Toto shares, accompanied by Cabbage and Cucumber Salad with Japanese Mayo Sesame Seed Dressing. For a sweet ending, a scoop of Japanese ice cream would round out a truly enjoyable Valentine’s Day dinner to remember.
Easy Salmon Teriyaki for 2
Ingredients:
2 pcs. salmon steak cut (250 grams each)
Salt and pepper, to taste
2 tbsps. oil
For the teriyaki sauce/marinade:
1 tsp. grated ginger
2 tbsps. sugar
2 tbsps. Japanese Soy Sauce
4 tbsps. water
2 tbsps. honey
2 tbsps. mirin (Japanese sweet cooking rice wine)
Salt and pepper, to taste
To serve with:
2 cups boiled Japanese rice
For the garnish:
1/4 tsp. sesame seeds
1/2 tsp. spring onion
Procedure:
1. Make the teriyaki sauce by mix all ingredients together and simmer gently until thick.
2. Season salmon steaks with salt and pepper and cook in a little oil. Use some teriyaki sauce to baste salmon with while cooking.
3. Serve salmon with rice, garnishing with sesame seeds and chopped spring onion. Pour more teriyaki sauce over the salmon or serve on the side.
4. To make it Teishoku, serve with different sides like boiled edamame, cold tofu, cabbage salad, and miso soup.