4 or 5 filets salmon
Cornstarch
3 tbsp. vegetable oil

2 tbsp. soy sauce
1 tbsp. sake (Japanese rice wine)

2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. sake

Mix dipping sauce ingredients and steep salmon in the mixture for 1 hour. Pat salmon dry with a paper towel and coat thinly with cornstarch. Heat vegetable oil in frying pan and saute salmon until well cooked and take out.

In clean frying pan, heat teriyaki sauce mixture to a boil. Then reduce heat and simmer for 1 minute. Put the salmon into the frying pan and flavor with teriyaki sauce.