Charcoal broiling or grilling has been popular in Japan for centuries, and today, it’s often done at home on small grills designed to be placed over the flame of a stovetop burner., or on a hibachi, the portable grill that allows city dwellers in cramped apartments to grill on their balconies. Bring it into your home with absolute ease! Try Kikkoman’s Garlic and Green Onion Takumi sauce to mix up this weekday meal.
Prep time: 5 minutes
|salmon steaks or filets (6 ounces each)|
|cup Kikkoman Garlic & Green Onion Takumi Sauce, divided|
Rinse salmon; pat dry. Place salmon and 1/2 cup sauce in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish. Refrigerate 30 minutes, turning bag over once. Grill or broil fish until it flakes easily with a fork. Brush with remaining 1/4 cup sauce.