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 Liquid 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).
Tagine-style donabe, Fukkura-san (large)
3 - 4
- 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), for serving
- 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.
- 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.
- Turn the satsuma-imo over and place the salmon on top. Add the shimeji mushrooms and green beans.
- 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.
- Serve at the table and sprinkle some shichimi togarashi, if you like.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml