Teriyaki sous vide salmon

Sprinkle some salt on the front and back of the salmon steak
Put the salmon in SealVax bag. Add some scallions and ginger.
add a dash of white pepper
Use a vacuum machine and Liquid Isolator. Vacuum salmon.
Sous Vide1 hours
46 ° C ~ 54 ° C
When you're done, wipe the salmon dry. Remove fish skin.
Teriyaki Sauce: Blend soy sauce, mirin, sake, and sugar until thick
Spread the sauce on the salmon steak. Put it in the oven.

Article source:https://www.youtube.com/watch?v=BdxBsGbxNBo