(1) Salmon and Ikura Donabe Rice
Ingredients (Serves 4)
4 fillets fresh salmon
200 g Ikura
540 ml short-grain rice
10 shiso leaves
Toasted sesame seeds, as desired
10 cm square kombu kelp
Salt (2% of salmon weight)
3 tbsp sake
1 tbsp nam pla fish sauce
600 ml water
1/2 tsp salt
1. Sprinkle the salmon with sake and the measured salt. Set aside in the fridge to cure for 4 to 6 hours.
2. Rinse and soak the rice in water, transfer to the Donabe pot. Add sake, water and kombu kelp.
3. Put the salted salmon on the rice. Add fish sauce and salt return the lid. Cook it over the high heat until it boils, then lower the heat for 13 minutes.
4. Open the lid and crumble the salmon. Mix it with the rice in the pot.
5. Top with shiso, cucumber (salted and squeezed) and Ikura to taste.
(2) Butter-Fried Salmon with Wasabi Soy Sauce
Ingredients (Serves 2)
2 fillets fresh salmon
Salt (2% salmon weight)
2 tbsp flour
2 tbsp potato starch
Pepper, as needed
30 g butter
1 tbsp soy sauce
2 tbsp sake
1 tsp wasabi paste
Shiso leaves (shredded), as needed
Lemon, as desired
1. Sprinkle salt on the salmon fillets and set aside for 15 minutes.
2. Coat the fillets with the flour and starch mix.
3. Preheat the pan and melt the butter. Place the fillets skin-side down and fry to cook through over low heat.
4. When the fillets are a golden brown, remove them from the pan.
5. Add sake, wasabi paste and soy sauce and simmer in the pan to release the umami flavor from the salmon.
6. Pour the sauce over cooked salmon. Garnish with shredded shiso and lemon.