Shio-koji Salmon over Sweet Potato
Quick and umami-rich one pot donabe dish
Tagine-style donabe, "Fukkura-san" (large)
- 1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces
- 2 tablespoons shio-koji (can substitute with 1 1/2 teaspoons salt)
- 2 tablespoons butter
- 8 oz (240 g) satsuma-imo (Japanese sweet potato), peeled and cut into 1/4" (6 mm)-thick disks
- 5 oz (150 g) shimeji mushrooms, bottom ends trimmed
- 4 oz (120 g) haricot verts (or regular green beans)
- 2 tablespoons sake
- 1 to 2 teaspoons soy sauce
- shichimi togarashi (optional)
- In a shallow bowl, season the salmon all over with the shio-koji. Cover and let it marinade in the refrigerator for at least 6 hours up to 24 hours.
- In the skillet of “Fukkura-san”, heat the butter over medium heat, and spread the satsuma-imo in a single layer. Cover with lid and cook for 3 minutes.
- Turn the satsuma-imo over and place the salmon (you don’t need to wipe off the marinade) on top. Add the shimeji mushrooms and haricot verts.
- Pour in the sake, then cover again and cook for about 5 minutes or until everything is cooked through. Drizzle some soy sauce to taste.
- Uncover at the table and serve with shichimi togarashi, 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