Daikon Salmon (Tomioka's favorite dish)

35 mins
Serves 1
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Directions

  1. 1Cut the daikon radish into slices of 1.5 to 2 cm thick.
  2. 2You will need 4 to 5 slices, peeled and cut in half.
  3. 3Pre-cook the daikon for 20 minutes in rice water.
  4. 4Remove the daikon and place them in cold water.
  5. 5Cut the salmon into small portions.
  6. 6Salt both sides of the salmon and let it rest for 5 minutes.
  7. 7Remove scales and bones from the salmon skin before cutting it.
  8. 8Blanch the salmon for 5 to 10 seconds in boiling water.
  9. 9Remove the salmon into a bowl of ice water.
  10. 10Place the salmon into a casserole dish.
  11. 11Heat the sauce ingredients over low heat.
  12. 12Just before the sauce starts to boil, remove the kombu.
  13. 13Add the daikon, salmon, and slices of ginger to the sauce.
  14. 14Let it simmer for about 15 minutes on low heat.
  15. 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