All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Sake no misoni / salmon simmered in miso sauce

Slightly sweet miso sauce makes this salmon dish a perfect companion for steamed rice.


1-2 fillets of salmon
1 knob ginger
1 green onion
100 cc dashi
1 tbsp sake
1 tbsp brown sugar
1 tbsp miso


Thinly slice green onion, and thinly slice and julienne ginger.
Cut salmon fillet into smaller pieces.


Bring water to boil, and put salmon.
When surface becomes opaque, remove from boiling water, and put in ice water.

Remove scales, membranes and bloody parts, if any.


In a shallow pot, put dashi, sake and brown sugar, and bring to boil.

Put salmon in a single layer, sprinkle ginger, place a drop lid directly on top, and cook 5-6 minutes on medium low heat until salmon is halfway done.


Thin miso with liquid from pot, and add to pot.

Cook until sauce is reduced to a somewhat thick consistency while spooning over fish, about 6-7 minutes.


Serve in bowls and sprinkle green onion.

  • Shimofuri (quick boiling and icing fish) eliminates the fishy smell and makes it easy to scale and clean fish.
  • Ginger also covers up the fishy smell. It also warms your body.
  • Adjust the amount of miso according to saltiness of individual products. If not certain, add 1/2-2/3 of the specified amount and taste before adjusting.
  • Scooping up sauce with a spoon and pouring over fish ensure consistent flavor even when fish is not completely covered by sauce.


ecume des jours said...

How do you get so much broth from just the small amount of sake? do you add water?

neco said...

100cc dashi stock is added too.