Japanese Salmon Teriyaki Zoodle Bowl with Egg Yolk Sauce

Ingredients

• 1 lb salmon fillets
• 1/4 cup soy sauce
• 3 tbsp mirin (or sweet cooking wine)
• 1 tbsp rice vinegar
• 1 clove garlic, grated
• 1 tsp ginger, grated
• 1 tsp cornstarch
• 1 tbsp water
• 4 medium zucchini, spiralized
• 1 tbsp neutral oil
• 2 large eggs
• 2 tbsp mayonnaise (or Japanese mayo)
• 1 tbsp lemon juice or rice vinegar
• 2 stalks green onion, sliced(optional)
• to taste salt

Instructions

1. 1

   Whisk soy sauce, mirin, rice vinegar, garlic, and ginger in a small bowl.

2. 2

   Mix cornstarch with water to make a slurry; set aside.

3. 3

   Pat salmon dry and season lightly with salt. Heat oil in a skillet over medium-high.

4. 4

   Sear salmon skin-side down (if applicable) for 3–4 minutes, then flip and cook 2–3 minutes more.

5. 5

   Add teriyaki mixture to the pan. Simmer 1 minute, then stir in cornstarch slurry to thicken to a glaze. Spoon over salmon.

6. 6

   For egg yolk sauce: hard-cook eggs (boil 9 minutes), cool, peel, and separate yolks. Mash yolks with mayonnaise and lemon juice until smooth.

7. 7

   Quickly sauté zucchini noodles in a hot pan 1–2 minutes just to warm (avoid overcooking). Season with a pinch of salt.

8. 8

   Assemble bowls: zoodles, glazed salmon, and drizzle yolk sauce. Top with green onion if using.