Salmon and Vegetables in Black Vinegar Sauce
Black vinegar gives the nice rich taste
Tagine-style donabe, "Fukkura-san" (large)
- 1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces
- salt and pepper
- 1 tablespoon sesame oil
- 1 clove garlic, thinly sliced
- 7 oz (200 g) enoki mushrooms, broken apart by hand
- 3 kabu (Japanese turnips), peeled and sliced into 1/3″ (8 mm) thick disks
- 2 oz (60 g) carrot, thinly-sliced at an angle
- 2 tablespoons sake
- 1/2 bunch watercress, cut into 1 1/2″ (4 cm) long
- 2 tablespoons kurozu (Japanese black vinegar)
- 1 tablespoon and 1 teaspoon soy sauce
- 1 teaspoon honey
- Lightly season the salmon filets with salt and pepper. Set aside for 15 – 30 minutes. Pat dry with paper towel.
- In a small bowl, combine the ingredients for the sauce. Set aside.
- Heat the sesame oil in the skillet of "Fukkura-san" over medium heat. Add the garlic, and sauté for 1 minute. Add the enoki mushrooms, and sauté for another minute.
- Add the kabu, carrot, and salmon. Pour the sake and cover with lid. Cook for 6 – 7 minutes of until the salmon is almost cooked through.
- Pour in the sauce and top with the watercress. Cover again, and continue to cook for another 1 – 2 minutes. Turn off the heat and let it rest for 2 – 3 minutes.
- Uncover at the table and serve immediately. Ground some more black pepper, if you like.
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