Black vinegar gives the nice rich taste
Tagine-style donabe, "Fukkura-san" (large)
3 - 4
- 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 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml