Teriyaki Salmon Bellies

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Ingredients:

2 lbs. salmon bellies                                   

1 large ginger root, peeled and grated

1 cup Shoyu (Japanese Soy Sauce)

1 1/2 cup sugar

1/3 cup Mirin

1 Tbs. liquid smoke

1 Tbs. red pepper flakes (optional)

  Thickener:

1 Tbs. sugar

1 Tbs. corn Starch

1 Tbs. soy sauce

Preparation:

Make teriyaki sauce by combining ginger Shoyu, sugar, Mirin, and liquid smoke in a large pan.  Heat until boiling.

Make thickener by combining sugar and cornstarch until cornstarch is well mixed with no lumps.  Add soy sauce to cornstarch and mix.  With teriyaki sauce boiling, slowly add thickener constantly stirring sauce.  Bring back to a boil then remove from heat.  Cool well.

Place bellies and marinade in Foodsaver bag or marinating dish and seal.  Marinate for 4 to 6 hours.

Heat broiler.  Remove from marinade and place on broiler pan.  Broil for 3 to 5 minutes.

Variation:

These bellies are great smoked too.  Marinate overnight or at least 12 hours.  Smoke bellies according to your smoker's instructions.  I use a water smoker and the bellies come out moist.