Sake to shimeji no takikomi gohan / steamed rice with salmon and shimeji mushrooms

As the weather cools and we enter the season of mushrooms and return of the salmon, takikomi gohan featuring seasonal ingredients really hits the spot.

1/3 of recipe：
235 calories; 9.1 g protein; 3.3 g fat; 39.8 g carbohydrate; 38.9 g net carbs; 88 mg sodium (with 50% reduced-sodium soy sauce; 140 mg with regular soy sauce); 15 mg cholesterol; 0.9 g fiber 

1/2 of recipe：
353 calories; 13.6 g protein; 4.9 g fat; 59.7 g carbohydrate; 58.4 g net carbs; 132 mg sodium (with 50% reduced-sodium soy sauce; 210 mg with regular soy sauce); 23 mg cholesterol; 1.3 g fiber

Sake no kasuzuke / grilled salmon marinated in sake lees

Aromatic sake lees make a great marinade for all sorts of things including vegetables, seafood and meat. Here is one example with salmon, the classic choice for seafood kasuzuke. When used with shiozake salted salmon, this also works to desalinate the fish while imparting a nice aromatic flavor.

Shiozake no shionuki / desalination of salted salmon

A solution to the dilemma of shiozake being too salty. Soaking in only water or salted water could take away umami at the same time. Try a mixture of water, sake and mirin. Shiozake, even those that are not too salty, will benefit from this easy step to mildly salty, flavorful taste.

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Shiozake no oroshi donburi / grilled salted salmon and grated daikon radish on steamed rice

Grated daikon makes everything light and refreshing, and salted salmon is no exception. An easy, very satisfying rice dish. This is originally from a Seattle friend's friend who owns a sushi restaurant.

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. 

Shungiku, moyashi, shiozake no ohitashi / garland chrysanthemum, bean sprouts and grilled salted salmon marinated in light broth

A great combination! Tangy chrysanthemum, crispy bean sprouts and flavorful grilled salted salmon are infused with dashi, resulting in a delightful small dish.

Sakechazuke (dashi) / rice with grilled salted salmon in broth

A dashi version of ochazuke with grilled salted salmon. Light and warm, and gentle on your stomach.

Kasujiru / sake lees soup with salted salmon and root vegetables

A hearty soup with sake lees is another great winter dish that warms up both your body and soul.

Konsai to shiozake no misoshiru / miso soup with root vegetables and grilled salted salmon

A small leftover piece of grilled salted salmon comes alive in miso soup.

Shiozake no oroshiae / grilled salted salmon with grated daikon radish

A pleasantly light salmon dish, simple enough to be included in Tom's top repertoire.