Grilled Salmon With Slow Braised Daikon, Dashi Broth
By Hajime Horiguchi
150 grams salmon per person
Daikon (8cm x 2cm slice)
¼ cup rice
25 ml mirin
600 ml dashi (bonito flake and konbu)
30 ml light soy sauce
Pinch of salt for seasoning
10 ml sake
Pinch of salt
3 shimeji mushrooms
1 shitake mushroom, sliced
Chives, finely chopped
Trim salmon and remove any pin bones. Peel the daikon and place in a pot with rice and water and bring to the boil on a high heat. Once boiling turn to a low heat and simmer until daikon is soft. Remove daikon from rice water and place in cold water to refresh.
Place 20 ml mirin into pot and burn off the alcohol on a high heat (approx 30 seconds after boiling).
Add 500 ml dashi, 25 ml light soy and salt. Add the daikon and cook on a low heat for 20 minutes.
Place salmon skin side down in hot oiled grill pan and cook to medium rare.
Place sake and remaining mirin into a small pot and burn off the alcohol on a high heat. Add 100ml dashi, remaining light soy and salt to season. Cook the mushrooms in the broth until tender. Place the daikon in the centre of bowl surrounded by mushrooms. Pour dashi broth over and place salmon on top of daikon. Garnish with chives.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"