- 1/3 cup dark soy sauce
- 1/4 cup mirin (a Japanese cooking wine found in gourmet and specialty food shops)
- 1/4 cup sake
- 2 tablespoons sugar
- 8 3/4-inch-thick slices boneless salmon fillets (with skin)
- Kosher salt and ground white or black pepper, to taste
- 2 tablespoons canola oil
- steamed rice (preferably brown)
- 1 tablespoon toasted sesame seeds
To make the sauce: Simmer the soy sauce, mirin, sake, and sugar in a heavy medium saucepan over medium heat, stirring, until the sugar dissolves, about 2 minutes. Set aside.
To prepare the salmon: Sprinkle the salmon with salt and pepper and let rest 10 minutes.
Heat 2 heavy large skillets over high heat until the pan is very hot. Drizzle 1 tablespoon of oil in each pan. Once the first wisp of white smoke appears, lay 4 salmon filets in each skillet. Cook until the salmon is golden brown on the bottom, about 3 minutes. Turn the salmon over.
Drizzle the sauce over the salmon, dividing it equally between the pans. Boil until the sauce reduces to a glaze, about 2 minutes. As the sauce thickens, spoon it over the salmon.
Spoon the rice onto plates. Place the salmon atop the rice. Spoon the glaze over and around the salmon. Sprinkle with the sesame seeds and serve.