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Shio-koji Salmon over Butter Sweet Potatoes

Shio-Koji Sake to Satsuma-Imo no Mushi-Yaki

This dish is something I like to whip up especially on a busy day.  While marinating the salmon in shio-koji, I I can prepare all the other ingredients, then just pile them up and let the donabe do all the work. I love the slightly caramelized sweet potato in the bottom, while the salmon is perfectly cooked medium-rare (or you can cook it longer if you like the salmon to be well-done).

 

Equipment

Tagine-style donabe, Fukkura-san (large)

Servings

3 - 4

Ingredients

  • 1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces
  • 2 tablespoons Liquid 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) eryngi (king oyster mushrooms) or your choice of mushroom, bottom ends trimmed, then slide into 1/4" thick.
  • 4 oz (120 g) green beans, cut in half at an slight angle
  • 2 tablespoons sake
  • 1 to 2 teaspoons soy sauce
  • shichimi togarashi (Japanese seven-spice powder, optional)

Procedure

  1. Place the salmon in a shallow bowl and add the Shio-Koji. Mix the contents well and cover with plastic wrap. Let the salmon marinade for at least 15 - 30 minutes. (You can marinade for longer time up to over night for the real umami-rich version. In this case, let it marinade in refrigerator.) Remove the salmon from the marinade and pat dry with paper towel. Set aside.
  2. Heat the butter in Fukkura-san 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 on top. Add the shimeji mushrooms and green beans.
  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. Serve at the table and sprinkle some 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 ml1
    • 1 inch (1") = 2.5 cm
    • 1 ounce (1 oz) = 30 ml