Tamari-Cured Salmon – Momofuku Peachy Keen
tamari salmon

Tamari-Cured Salmon

  • 1 cup Momofuku Tamari
  • ¼ cup Mirin
  • 1 tablespoons Sugar
  • 2 cloves garlic, grated
  • 2 Scallions (white and green parts), chopped 
  • 1 pound Sashimi-grade salmon

Slice salmon into about 1/3 to 1/2 in-thick pieces. Combine marinade ingredients, then pour over salmon and let it marinate for up to 12 hours. Remove from marinade and gently pat dry with paper towels. Serve over rice. 

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