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Easy Japanese Food Recipes !
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Measure Spoon |
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Tablespoon |
15mL |
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Teaspoon |
5mL |
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Cup |
200mL |
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<Ingredients> |
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Recipe's condiments |
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Salmon (a raw block
with some fat) |
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Ooba (macrophyll; Japanese herb) |
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Daikon (Japanese
white radish) |
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Wasabi (grated
Japanese horseradish) |
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This recipe
brings another great taste to salmon. Although fatty salmon can be eaten
raw, this vinegar based recipe gives salmon a rich, delicate tangy
flavor. For best results, purchase a block of the underbelly part of the
king salmon or Atlantic salmon (‘sunazuri’ in Japanese). The block
should contain some fat.
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Recipe & Recipe's
condiments |
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1 hour |
Salt |
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15 minutes |
RIce-Vinegar
[?] |
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Purchase a block (‘saku’) of salmon that
contains fat. |
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Cover each side of the salmon block with
a lot of salt. Keep it in the refrigerator for 1 hour. |
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Quickly rinse off most, but not all,
salt from the salmon block with cold tap water. |
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Marinate the salmon block in rice
vinegar for 15 minutes. The vinegar should cover the salmon block. To
conserve vinegar, turn in a Ziploc bag to marinate. Remove salmon and
wipe rice vinegar from the salmon block with paper towels. |
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Sear each surface of the salmon block
with a culinary torch. Then keep it in the refrigerator until ready to
cut and serve. |
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Slice into pieces one cm thick, and serve
chilled with wasabi and soy sauce. Garnish with ooba herb leaves and
julienned daikon. |
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