There’s more to Japanese food than sushi and ramen. Armed with my Quick & Easy Japanese Cuisine recipe book, I was ready to explore the cooked side of this delicate cuisine. The book was filled with dozens of delicious, traditional Japanese recipes, making it very difficult to narrow down my choices. I finally settled on 4 dishes, making sure to line the page edges of future recipes.
Dashi stock forms the basis of many Japanese dishes. While instant mixes are available, I wanted to try my luck at making the soup stock from scratch. The version I made used only kombu (giant flat piece of kelp), but common dashi stock also uses dried bonito flakes or dried sardines. Leftover stock can be stored in the refrigerator for 2-3 days or may be frozen.
Miso mixture, ready to be spread on the salmon!
I halved the following recipe for two (had to leave some room in our bellies for the teriyaki chicken drumsticks and chicken gizzard yakitori!)
4 salmon steaks or fillet (about 1 inch thick)
2 oz shiro miso
1 tbsp mirin
1 tbsp dashi stock
1 egg yolk
Dashi stock ingredients:
1 1/3 oz or 6 inch of kombu (kelp)
4 cups of water
1) Follow the instructions below to make the dashi stock. Mix the shiro miso, mirin, and dashi stock in a small bowl.
2) Add the egg yolk and mix thoroughly until the sauce is smooth and glossy.
3) Brush miso mixture over the salmon.
4) Broil for 10 minutes or until fish flakes easily (test with a fork). I like my fish tender and closer to medium rare, so 10 minutes was perfect for me.
How to make dashi stock:
1) Wipe kelp with a damp paper towel. Soak in 4 cups of water for an hour.
2) Bring the water and kelp to the boiling point, but remove the kelp before the water actually boils.
The miso mixture is very versatile and can also be used on other fish filets and scallops. Mmhmhmm miso glazed cod…