Delicious! Salmon Mizore-ni (Salmon with Grated Daikon Radish) + about store-bought Dashi Stock

Salmon Mizore-ni (Salmon with grated daikon radish) – a little bit of soy

Even though I do not like cold weather, I have a few things to look forward to in winter, such as Riccaldo Banfi long boots, Cue grey wool coat, Hot Cocoa, Hojicha Latte, mulled wine etc…

And… (It maybe sounds a bit funny but!), Daikon Radish is one of them.

You might see Daikon Radish throughout the year, but Daikon in winter is much sweeter. I enjoy it raw, in soup, simmered, stir-fried… in any form really! I love its juiciness, freshness, sweetness, crunchiness…, I just love everything about daikon.

In today’s recipe, my daikon is “grated”. After pan-frying salmon, I simmer it in the grated daikon sauce. Fatty & flavoursome salmon cooked in sweet & fresh daikon radish melting in Japanese Dashi stock. It sounds very Japanese hey? Yes, it is very Japanese and is very delicious!

This dish is called “Mizore-ni”. “Mizore” means “Sleet” and “Ni” means “simmered” in Japanese. Grated daikon looks like sleet, therefore, dishes using it is are called so.

I think it is quite a pretty name…

As it is really delicious I want many people to cook this recipe (or any of my Japanese recipes really), I would just like to talk about Japanese Dashi Stock here a bit.

You might feel a bit foreign about Dashi Stock, which I definitely think is one of the key ingredients in Japanese cooking. I introduced my Awase Dashi recipe here. It would be wonderful if you are keen to make it. But, if not, please do not hesitate to use store-bought dashi stock powder. I use it really really often! I even use it as a substitute for chicken and vegetable stock when I cook non-Japanese food.

If you are sensitive about food additives, go for “additive-free” ” All Natural” (無添加)or “MSG free” (化学調味料不使用).

They are available at any Asian/Japanese supermarkets.

If you are happy to go for something super good but a bit pricey, this is the brand I like ( https://usa.kayanoya.com/ ). I am not actually sure if you can find it in Australia… but if you see this brand, go ahead!

Hope this information encourages you to cook this recipe – Salmon Mizore-ni. I guarantee it is delicious!

Ingredients (Serving for 2)

For Salmon

2 fillets of Salmon (about 350g - 380g in total) - skin off and cut into 3cm cubes

2 pinches of Sea Salt

1 Teaspoon of Plain Flour (or your choice of your flour)

For "Mizore" Daikon Sauce

300g Daikon Radish - grated

100ml Dashi Stock (or 100ml Water + 1/2 Teaspoon of Japanese Dashi Powder)

1 Tablespoon of Cooking Sake

1 Teaspoon of Soy Sauce

Chopped Spring Onions as a garnish
Method: 

1. Sprinkle sea salt over salmon fillets and wrap the salmon with paper towel. Leave it for about 20 minutes. This is a good method to remove excess water from the salmon, which contains the fishy smell. 

2. Heat a frying-pan with 1 teaspoon of cooking oil (not included in the ingredients' list above). Coat the salmon with plain flour. Pan-fry the salmon until both sides becomes nicely browned.  

3. Remove the salmon from the frying pan. Wipe and remove the excess oil from the frying pan. Add grated daikon (including the liquid), dashi stock, cooking sake and soy sauce into the same frying pan. Bring it to the boil. 

4. Once it is boiled, reduce the heat to medium/low and add the salmon into the sauce. Simmer it for about 1 minute. Plate the salmon with the grated daikon sauce. Top with chopped spring onion to serve.  

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Gluten Free -Brown Rice Shiitake Risotto

 

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This risotto is one of our regular menus but the recipe has never been written down before.

Spring came to Australia. I was researching about seasonal food in spring. At the time, I learnt that Shiitake was actually in season twice a year – spring and autumn. I did not know that! I always thought it was only in autumn! So I just thought it was about time for me to write this down, just because it is spring.

The key is using dried Shiitake’s soaking liquid and Japanese Awase Dashi Stock as broth. These 2 key ingredients make the risotto unique- a combination of Japanese and Italian cuisine. Depth of Shiitake flavour and delicate Japanese stock go well in the traditional Italian dish. If you do not have time to make your own dashi stock, of course you can use one from shops.

You can enjoy a full amount of umami in this risotto. Hope you enjoy it.

 

Ingredients (Serving 4)

320ml Brown Rice

25g Dried Shiitake Mishrooms

400ml Water for Shiitake

½ Tablespoon of Olive Oil

2 cloves of Garlic – finely chopped

1 Onion – chopped

130g Button Mushrooms – sliced

100g Broccoli – cut into small florets

600ml Awase Dashi Stock

½ Teaspoon of Sea Salt

80g Parmesan Cheese

 

Method:

  1. Rinse brown rice and soak it in water. Put it aside.
  2. Preparation for dried shiitake mushrooms. Rinse and soak them in 400ml of water for about 20 minutes or until they become soft. If you are in a furry, use warm water to make them soft quicker. Keep the soaking liquid. Once they become soft, give a gentle squeeze to expel excess water. Remove the stem and slice them.
  3. Heat awase dashi stock in a sauce pan. Do not make it to boil, but make it stay hot all the time while cooking risotto.
  4. Heal olive oil in a large sauce pan over medium heat. Place garlic into the pan. Once the garlic is fragrant, add onion and button mushrooms, and sauté them for 2-3 minutes or until the onion becomes translucent.
  5. Add brown rice to the pan. Stir them until the rice is coated with the oil. This will take about 1 minute. Please do not make the rice burn.
  6. Add the shiitake mushrooms and the soaking liquid (from Method 2) into the pan. Cook it with a lid on, stirring with a wooden spoon occasionally.
  7. Once the liquid is almost absorbed, add 400ml of the dashi stock and sea salt to the pan. Cook it with the lid on, stirring occasionally.
  8. Once the liquid is almost absorbed, add 100ml of the dashi stock. Keep cooking it with the lid on, stirring occasionally.
  9. When the liquid is almost absorbed, add broccoli and remaining of dashi stock to the pan. Keep cooking with the lid on, stirring more constantly to prevent the rice from burning.
  10. When the liquid is almost absorbed, the brown rice should be cooked perfectly as al dente. However if the rice is still hard, you can add hot water to keep cooking until the rice is done.
  11. Once the brown rice is cooked as al dente, turn the heat off and let it sit for 5 minutes with the lid on.
  12. Stir Parmesan cheese in the risotto and serve while hot.

 

How to make Japanese Stock : Dashi – Kelp and Bonito Stock (Awase Dashi)

Dashi is Japanese stock. It is a foundation of flavour in Japanese cuisine – it is called Umami. While most of common stock (such as beef, chicken and vegie stock etc…) takes long time to cook, Dashi can be done in a short time. Well…, I have to admit that I often I often use Dashi powder as it is very easy to use…, however, I also have to say that Dashi made from scratch is DELICIOUS. It’s worth it to make it by yourself.

There are a few kinds of Dashi, and I will introduce how to make Awase-Dashi here today. Awase-Dashi is made from Dried Kelp and Bonito Flake. It is very versatile and great for most of Japanese dishes.

As I said, it does not take long to make, but please just make sure to soak fried kelp in water over night or at least 3 hours prior to start heating (I normally soak it before going to work in the morning, so that it is ready to cook when I come home). You can also make a big batch of the stock and store it in the fridge (for a week) or in the freezer (for a month).

Ingredients:

1000ml Water

10g Dried Kelp

20g Dried Bonito Flake (Katsuobushi)

Method:

  1. Gently wipe kelp with a wet cloth or kitchen paper. Place water and the kelp in a large pot. Leave it for over night or at least 3 hours. This is to allow the flavour of the kelp to get into the water.
  2. Heat up the pot on medium heat. Just before the water starts to boil, remove the kelp.
  3. Add dried bonito flake (katsuobushi) to the pot and cook it for 3 minutes. Turn the heat off and let the bonito sink to the bottom. This will take about  10 minutes.
  4. Strain the stock and squeeze the remained bonito to release extra umami from it.