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Steam-roasted “Shichimi” Salmon

Simple seasoning, wonderful flavors


Donabe steam-roaster, "Tochinsai" (large)




  • 10 oz (300 g) salmon steak (about 3/4" thick)
  • 1/2 teaspoon salt
  • 2/3 to 1 teaspoon shichimi togarashi ("shichimi pepper" – Japanese 7-spice pepper)
  • a couple of lemon wedges


  1. Season both sides of the salmon with the salt and shichimi togarashi.
  2. Fill water in the lid for at least 1 minute and drain.
  3. Set a grate (black-side up) in "Tochinsai", and place the salmon on the grate.
  4. Cover with lid, and cook in the microwave for 4-5 minutes or until the fish is just cooked through.
  5. Let it rest with the lid on for 2-3 minutes.
  6. Serve with lemon wedges.
  • The suggested cooking time is for 700-watt microwave. For higher cooking power microwave, cook for less time.
  • Iga-yaki donabe has remarkable heat-retention ability, so after removing it from the microwave, you can use the carry-over heat to cook ingredients further.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml