Oh so warm and filling. Here are the assembly steps, imperative style:
Cut salmon into chunks and boil briefly in salted water until the colour changes. Drain.
Add water to the pot and dump in the following:
Add vegetable bouillon and 1 tbsp of mirin.
Add the previously-boiled salmon and reduce the heat.
Add 1 cup of soy milk.
Stir in green onions and serve.
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A nourishing melange
Today: a warm hearty dish to fortify against the coming cold.
We had picked up some salmon that was packaged as leftover bits, labeled as intended for soup. It was half the price of fillets, but I would venture perhaps twice as good.
First, Yusuke marinated the salmon in sake, a pinch of black pepper, and sea salt.
Meanwhile, he prepared a glass pan with a thin layer of olive oil.
Next, he prepared a mixture of 1 tbsp of miso, 1/2 tbsp of sake, and 1/2 tbsp of mirin. Sugar could also be added.
He layered the salmon in the pan and then spread the mixture evenly over it.
Next, he layered the fish with raw sliced carrots, bean sprouts, and white onions. The original recipe calls for enoki, but alas, we didn’t have any.
The pan was covered with foil and baked in the oven at 450 F.
Warm and filling, with lots of leftovers for the next day.
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Chez Yusuke 