Vegan option

Replace salmon with any vegan/ vegetarian ingredient(s) you like.

Equipment

Classic-style Donabe

Servings

3 - 4

Ingredients

• 1 lb (450 g) salmon fillet, cut into 6 – 8 pieces
• Sea salt

(Miso Tomato Sauce)

• 2 tablespoons miso
• 2 tablespoons tomato paste
• 1 teaspoon or more kanzuri (fermented chili and yuzu citrus paste condiment) or your choice of chili-based paste
• 1/4 cup (60 ml) sake
• 1/2 cup (120 ml) dashi or your choice of stock

 

• Extra virgin olive oil
• 1 medium shallot, thinly-sliced crosswise
• 2 cloves garlic, thinly-sliced
• 5 oz (150 g) oyster mushrooms
• 1 small carrot, thinly-sliced at an angle
• Freshly-ground black pepper
• Dill or your choice of herb for garnish
• Kurozu (Japanese black vinegar – the actual color is light amber), optional

Procedure

1. Season the salmon with about 1 teaspoon of sea salt. Let rest for 30 minutes. Pat dry. 

2. Meanwhile, Whisk together all the ingredients for the sauce. 

3. Combine 1 tablespoon olive oil, shallot, and garlic in a donabe and sauté over medium+ heat until aromatic (1 minute or so). 

4. Add the mushrooms and continue to sauté for 1 – 2 min. Add the sauce and cover with lid. Bring to a simmer.

5. Add the salmon and carrot, and cover again. Cook for 5 – 7 minutes or until everything is cooked through. Add some black pepper and adjust the seasoning with some more salt if necessary.

6. Serve into individual bowls at a table and garnish with some dill. Drizzle some olive oil and also kurozu if you like.