How to cook Japanese Steamed Salmon
- 4 salmon fillets (about 6 ounces each)
- Oil for frying
- 2 tablespoons sake
- 1 cup daikon*, grated
- 1 small egg, beaten
- 1 pinch salt
- 1 medium lemon, quartered
- 1 cup dashi**
- 2 tablespoons Japanese light soy sauce
- 3 tablespoons mirin***
- 2 tablespoons vinegar
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- Salt salmon fillets, place in lightly oiled frying pan, fry 3 minutes total, turning once.
- Mix daikon, sake, egg and salt. Spoon this over salmon fillets that have been laid in bamboo steamer. Steam this 5 minutes.
- In medium saucepan, combine sauce ingredients, bring to boil, allow to thicken remove from heat.
- Place salmon and daikon on plate, spoon Dashi Sauce over, squeeze lemon over and serve.
The Japanese Steamed Salmon recipe is delicious, simple, and really easy to cook.
(from Japanese, literally "large root") is a mild-flavored East Asian giant white radish.**Dashi
is a class of soup and cooking stocks considered fundamental to Japanese cooking.**Mirin
is an essential condiment used in Japanese cuisine, with 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content - 14% instead of 20%.
This recipe for Japanese Steamed Salmon serves/makes: 4
The Japanese Steamed Salmon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Steamed