Garlic, miso, and butter…they make a brilliant combination of flavors. The main ingredients to cook in the sauce are salmon (or you can use your choice of high quality rich flavor fish) and daikon, and they are piled up with a few other ingredients and quickly simmered in the sauce. The dish has a nice rich flavor with refreshing accent with the yuzu juice. I used cilantro and daikon sprouts as a garnish for this recipe, but dill is also a nice alternative.
EquipmentClassic-style Donabe (2.5-qt/ 2,500 ml or larger)
- 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
- Whisk together the ingredients for the miso sauce in a small bowl. Set aside.
- Sprinkle the salt on both sides of the salmon. Set aside for 15 – 30 minutes. Pat dry with paper towel.
- Arrange the daikon slices evenly to cover the bottom of the donabe. Add the dashi, cover with lid, and set over medium-high heat.
- 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.
- Cover with lid again, and turn down the heat to simmer. Cook for 3 minutes or until the salmon is cooked through.
- Pour the yuzu juice over the salmon. Garnish with chopped cilantro, daikon sprouts and shichimi togarashi. Serve into individual bowls at the table.
Evenly spread the daikon slices in the bottom and simmer in the dashi broth first.
Salmon and other ingredients are standing by.
Once all the main ingredients are added. They are simmered in the miso sauce.
Yuzu juice is added near the end.
To finish, garnish with a good amount of the herbs.
Enjoy with some shichimi togarashi. Itadakimasu.