Japanesedinner

Salmon Teriyaki

Name: Salmon Teriyaki
Cuisine: Japanese
Ingredients: 3 cups Japanese soy sauce; 3 cups mirin; 3 tablespoons sugar; 3 pounds fresh salmon; Oil

From Dining in--Minneapolis/St. Paul cookbook, 1900

The salmon here is of high quality.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

5324Calories

332 gProtein

757 gCarbs

91 gFat

Full nutrition (33 nutrients)

Calories5324 kcal

Protein332 g

Carbohydrates757 g

Fiber6.2 g

Sugars381 g

Total Fat91 g

Saturated Fat14 g

Monounsaturated Fat29 g

Polyunsaturated Fat37 g

Cholesterol748 mg

Sodium43353 mg

Potassium10034 mg

Calcium419 mg

Iron22 mg

Magnesium967 mg

Phosphorus4006 mg

Zinc15 mg

Copper3.7 mg

Manganese8.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A163 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B612 mg

Vitamin B1243 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)6.4 mg

Niacin (B3)124 mg

Folate449 mcg

Choline142 mg

Caffeine0 mg

Water1483 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 26. The excerpt below is the record exactly as published.

SALMON TERIYAKI 3 cups Japanese soy sauce 3 pounds fresh salmon 3 cups mirin Oil 3 tablespoons sugar

Cook this with the app: pantry check, scaling, and the assistant.