Equipment

Mushi Nabe Medium or larger

Servings

2 - 3

Ingredients

(For the Steamed Salmon)

• 1 small orange, cut into thin disks
• 12 oz (360 g) salmon, cut into 6 – 8 pieces
• 8 oz (240 g) clams
• Some black garlic

(For the Soup)

• 1 tablespoon extra virgin olive oil
• 1/2 medium shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 5 oz (150 g) shimeji mushrooms
• 4 oz (120 g) baby artichoke harts, frozen or from a jar
• 2 tablespoons sake
• 1 1/2 cups (360 ml) vegetable stock
• 4 tablespoons saikyo miso
• 1 bay leaf
• 1 cup (240 ml) English peas
• Freshly ground black pepper
• Yuzu salt (or sea salt) for finish
• Some chopped cilantro

(Suggested condiment)

• Ponzu

Procedure

1. 1.Spread the orange slices evenly on a steam grate. Arrange the salmon on them, and top each salmon piece with a piece (slice if thick) of black garlic. Nestle the clams around the salmon.
2. Heat the olive oil over medium heat in a donabe and add the shallot and garlic. Sauté for a minute or so. Add the shimeji and artichokes, increase the heat to medium-high and continue to sauté for a couple of minutes.
3. Deglaze with the sake, and add the stock. Bring to a simmer and add the Saikyo miso. Dissolve with a spatula.
4. Add the bay leaf and English peas, season with some black pepper, and bring back to a high simmer. Set the steam grate with the salmon on the donabe and cover with the lid. Cook for about 5minutes or until the salmon is cooked and clams are open.
5. Divide the salmon & clams in bowls and enjoy with a drizzle of ponzu. For the soup, mix in some chopped cilantro, then divide into different bowls and sprinkle some yuzu salt, if you like.