Equipment

Classic-style Donabe (2.5-qt/ 2,500 ml or larger)

Servings

4

Ingredients

(Miso Sauce)

• 1/4 cup (60 ml) miso
• 2 tablespoons sake
• 1 tablespoon mirin

 

• 1 lb (450 g) salmon filet (skin off), cut into 6 – 8 pieces
• 1 teaspoon sea salt
• 8 oz (240 g) daikon, cut into 1/8” (3 mm)-thick crosswise, then further cut in half (if it’s a very skinny daikon, no need to cut each disk into half)
• 1 1/4 cups (300 ml) kombu and bonito dashi or your choice of stock
• 5 oz (150 g) enoki mushrooms, trimmed, broken apart by hand, then cut into half
• 1 oz (30 g) carrot, cut into 1/8” (3 mm)-thick matchsticks
• 2 cloves garlic, thinly-sliced
• 1 tablespoon unsalted butter, cut into 6 – 8, then keep refrigerated until ready to use
• 2 tablespoons fresh yuzu juice
• Some chopped cilantro and daikon sprouts, for serving
• Shichimi togarashi (Japanese seven-spice powder), for serving

Procedure

1. Whisk together the ingredients for the miso sauce in a small bowl. Set aside.
2. Sprinkle the salt on both sides of the salmon. Set aside for 15 – 30 minutes. Pat dry with paper towel.
3. Arrange the daikon slices evenly to cover the bottom of the donabe. Add the dashi, cover with lid, and set over medium-high heat.
4. As soon as the dashi starts to boil, add the enoki mushrooms and carrot in layers. Add the salmon, and pour the sauce over the salmon pieces. Sprinkle the garlic over the salmon, followed by the butter.
5. Cover with lid again, and turn down the heat to simmer. Cook for 3 minutes or until the salmon is cooked through.
6. Pour the yuzu juice over the salmon. Garnish with chopped cilantro, daikon sprouts and shichimi togarashi. Serve into individual bowls at the table.