Japanese dish, seafood- Goma-Miso Salmon Stew


Salmon can be often labeled as an autumn food in Japan. Maybe just because we have saying, “come back, salmon”  in this season. As you may know, salmons come back to the river after spending several years in the ocean. They, in autumn, usually content lots of fat. That’s why people prefer having them in this season the most. I read an article saying,, salmons are one the most purchased fish in Japan. We have many dishes salmon dishes. This time I would like to share stewed salmon. Some people may not like stewed fish. One of the common reasons might be just because of their fishy smell.. but if you cook with some seasonings and garnish, you can dramatically change the impression of fish stew! Goma-Miso(sesame&miso) is one of the best combination to go with many dishes. It’s not just because tastes good but also it covers some ingredients’ unwanted smell very effectively. I’m also including how to get to rid of those fishy smell with a simple method. Please enjoy Aki-no Bishoku!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
1 steak cut Salmon
1 bunch Broccoli
200g Shimeji mushrooms
3~4 Dried shitake mushrooms
*soak in water 10~15 minutes earlier
3~4 slices Ginger
150ml Shitake infused water
2 tbs Sake
2 tbs Mirin
1/2 tbs Sugar
1/2 tbs Soy sauce
2 tbs Miso
2 tbs White sesame

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
1. This time I’m using salmon. It’s one of very popular autumn food materials.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You could use other white meat fish such as black cod, halibut,and so on…

 

2-
2. First off you need to remove all the bones. Cut right by the spine and separate into two pieces.

2-
3. Oh,, and don’t forget to remove the little bones hiding in the back part.
As I attached blue circle, that’s where usually bones are located.

2-
4. It’s been cut crosswise. Bones are already exposed. It should be easy to pull them out. You can remove by fingers or tweezers.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you still have trouble removing, that’s OK. You can still take care of them after cutting into small pieces!

 

2-
5. And then remove the ribs along with the spine..

2-
6. Cut into 3-4cm dice.

2-
7. If the fishy smell bothers you very mush, you can use this method.
Prepare boiling water and gently submerge the fish. Remove from the pot as soon as the flesh turns the color.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This process is not for cooking through but to wash off the fishy smell with hot water.

 

2-
8. Place them in iced water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Using iced water can tighten up the meat and make springy texture instead of loose fragile flesh. And this can prevent from breaking apart while stewing.

2-
9. After soaking water, place them on paper towel to absorb the excess water.

2-
10. Dried shitake mushrooms have been soaked until soft. Now you can squeeze out the water .
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This infused water will be used for stewing. Don’t dump it away!

 

2-
11. Cut into small pieces.

2-
12. Trim off the white Shimeji mushrooms’ roots and then take each stem apart by hands.

2-
13. Slice ginger…

2-
14. Cut broccoli into small pieces.

2-
15. Add all the seasonings (except for miso and white sesame) into Shitake infused water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If the infused water is not enough, you can add some water.

 

2-
16. Mix well..

2-
17. To prepare Goma Miso. Grind white sesame in a mortar.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
if you don’t have a morter, you can use food processor or blender to grind it, and then transfer to a bowl.

2-
18. Add miso.

2-
19. Add some seasoned shitake water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Because miso is solid seasoning, it may not dissolve very well if it’s directly added to the pot.

2-
20. Mix well so the miso can dissolve and become concentrated miso puree seasoning.

1-
21. Ok! Now we have both shitake water and Goma-Miso paste ready!

2-
22. Add shitake water into a pot.

2-
23. Add sliced ginger.

2-
24. And shitake mushrooms.

2-
25. Also white shimeji mushrooms.

2-
26. Place the pot over medium heat and cook until white shimeji becomes soft.

2-
27. Add salmon on the top.

2-
28. Put a lid on it and keep simmering on low heat for about 5 minutes.

2-
29. When the salmon is ready, you can add Goma-Miso sauce.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Miso is very delicate seasoning. To fully enjoy the miso fragrance, it should be added at very end of cooking process.

2-
30. Gently stir so the miso can spread evenly.

2-
31. Finally add broccoli and cover the pot and cook for another 2-3 minutes or until broccoli turns bright green.

Copyright © MASA’s Cooking- All Rights Reserved.

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