Around the World in 12 Dishes: Teriyaki Salmon Nuggets

Around the World in 12 Dishes is currently touring Japan. We made some cute little Japanese dolls from pegs last week, but it’s time to delve into the world of Japanese food. There are plenty of great things to come out of Japan, Bento boxes in particular. I’ve bought a whole box full of bits to make cute food with after reading Jill DuBien’s amazing site, which is filled with dozens of absolutely brilliant ideas for bite-sized fun finger food.

Japanese food also has a place in my heart because DH and I went to Benihana’s in Piccadilly on our very first date. It was an awesome spectacle, watching the brilliant chefs flip and slice and work their magic on your food in front of your eyes. It was the moment which I began to reconsider my aversion to fish, and it’s all down to the Teriyaki.

When trying to find a way to get my children to consider fish, I invented the Pink Fish Nugget, and Teriyaki was my secret weapon. To make them, you take one salmon fillet, a jar of teriyaki sauce (I recommend Wagamama’s- it’s sticky and treacly and helps the breadcrumbs stick)  and a bag of Panko breadcrumbs, as exhalted by the Actual Domestic Goddess.

At this point, the recipe becomes embarrassingly easy: cut the salmon into bite-sized pieces, dip in the Teriyaki to give a good coating, and then roll in the breadcrumbs until well-covered. Then bake in a  hot oven for about 15 minutes.