This quick donabe dish is packed with umami. The combination of the miso, tomato paste and sake brings rich and aromatic flavors, and kanzuri adds the nice spicy nuance (you can make it without kanzuri if you want it to be more mild). This sauce is very versatile, so you can use it for other protein, etc. The thick-body and compact Roast Donabe is my choice of donabe for this dish (and see how the contents continue to simmer a while after it’s brought to a table) but classic-style donabe or any other donabe with enough capacity can work also.
Vegan optionReplace salmon with any vegan/ vegetarian ingredient(s) you like.
Roast Donabe is used in this recipe but medium-size classic-style donabe or any other donabe with enough depth can work for this recipe.
Servings3 - 4
- 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
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.
Super quick and rich flavors. Feel free to substitute dill with any other herbs of your choice (or go without).