Directions
- 1Cut the daikon radish into slices of 1.5 to 2 cm thick.
- 2You will need 4 to 5 slices, peeled and cut in half.
- 3Pre-cook the daikon for 20 minutes in rice water.
- 4Remove the daikon and place them in cold water.
- 5Cut the salmon into small portions.
- 6Salt both sides of the salmon and let it rest for 5 minutes.
- 7Remove scales and bones from the salmon skin before cutting it.
- 8Blanch the salmon for 5 to 10 seconds in boiling water.
- 9Remove the salmon into a bowl of ice water.
- 10Place the salmon into a casserole dish.
- 11Heat the sauce ingredients over low heat.
- 12Just before the sauce starts to boil, remove the kombu.
- 13Add the daikon, salmon, and slices of ginger to the sauce.
- 14Let it simmer for about 15 minutes on low heat.
- 15Serve warm and do not forget to add green onion.
Ingredients
- 300 ml water
- 3 g kombu
- 3 cs soy sauce
- 3 cs mirin (or sugar)
- 2 cs sugar
- 4 cm fresh ginger
- 15 cm daikon
- rice rinsing water
- 300 g salmon with skin (bones and scales removed)
- salt
- green onion
Equipment
bowlcasserole
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