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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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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