Chef Saito’s Yuan-yaki Salmon with Kinoko Miso [Japanese Cooking] – Dining with the Chef
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Join Chef Saito as he prepares tender Yuan-yaki salmon, bursting with fresh, seasonal flavors. Paired with a comforting ochazuke, it’s autumn and winter on a kaiseki plate!
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(1) Yuan-yaki Salmon with Kinoko Miso
Ingredients (Serves 2)
– Yuan-yaki Salmon:
– 180 g salmon
– 1/4 yuzu citrus
– 1 tbsp sake
– 1 tbsp mirin
– 1 tbsp soy sauce
Pickled Turnip:
– 80 g Japanese turnip
– Akajiso furikake, as needed
Kinoko Miso:
– 150 g shimeji mushrooms
– 50 g wakegi green onions
– 70 g white miso
– 1/2 tbsp sake
– 1 tsp sugar
– 1/2 tbsp mayonnaise
– Vegetable oil, as needed
Directions
1. Yuan-yaki Salmon: Slice the salmon diagonally. Add sake, mirin, soy sauce, and mix well. Then add the sliced yuzu. Place the salmon skin side down in the marinade for 20 minutes, turning halfway through.
2. Place the salmon skin-side down in a pan, then heat over medium-low. Cover with a lid and steam fry for 4 to 5 minutes. Turn over, cover again and steam fry over low heat for 4 minutes.
3. Pickled Turnip: Peel the Japanese turnips and cut into 2cm cubes. Sprinkle with the akajiso furikake and set aside for a while.
4. Kinoko Miso: Separate the shimeji mushrooms into small clusters. Mix white miso, sugar, sake and mayonnaise.
5. Heat oil in a pan and sauté the shimeji over medium heat. Add the yuan-yaki marinade and sauté until the color changes, then turn off the heat. Add the white miso sauce and mix well, then turn the heat back on and stir in chopped wakegi green onions.
6. Plate the yuan-yaki salmon, pickled turnips and kinoko miso and it’s ready to serve.
(2) Yuan-yaki Salmon Ochazuke
Ingredients
– Yuan-yaki salmon
– Aosa seaweed
– Arare rice crackers
– Cooked rice
– Green tea
– Akajiso furikake
*As needed
Directions
1. Shape the cooked rice into a ball and place in a deep bowl. Top the ball with the yuan-yaki salmon, and arrange the aosa seaweed and arare crackers around it.
2. Pour green tea over before eating. For a flavor variation, you can add the akajiso furikake topping.