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


Shiozake to piiman no amazubitashi / grilled salted salmon and green pepper marinated in sweetened rice vinegar

Grilled salmon is paired with juicy grilled green pepper and green onions. Dashi tones down the sweetened rice vinegar marinade and gives grilled ingredients a refreshing, light taste. 


1 shiozake salted salmon fillet (approx. 100-150 g)
4 green onions (white sections)
1/2 green pepper

For amazu sweetened rice vinegar marinade
4 tbsp rice vinegar
4 tbsp dashi
1 tbsp soy sauce
1 tbsp sugar
1 taka no tsume red chili pepper (slices)


Grill or bake shiozake (10-15 minutes at 450 F/230 C).


Chop green onions into 3-4 cm.
Cut green pepper into 2-3 cm squares.

Grill green onions and green pepper.


Meanwhile, in a pot or stove-top safe container, put all ingredients for amazu marinade, and bring to boil.

Remove from heat. 


As vegetables become done, immediately transfer to amazu marinade while it is still hot.
When shiozake is done, break into 3-4 cm pieces, and put in amazu marinade.

  • Make sure amazu marinade is hot when beginning to soak grilled vegetables and shiozake. It helps ingredients absorb marinade flavor.
  • This can be served immediately or after marinating for some time (keeps for a few days in the fridge).

No comments: