Recipe: Shio-koji Salmon over Butter Sweet Potatoes by Naoko Takei

Equipment Needed:
Tagine-style donabe, Fukkura-san (large)

Serving Size:
3 - 4 people

Ingredients

• 1 pound (450 g) salmon filet (skin on or off), cut into 6 to 8 pieces

• 2 tablespoons liquid shio-koji (can substitute with 1 1/2 teaspoons salt)

• 2 tablespoons butter

• 8 oz (240 g) satsuma-imo (Japanese sweet potato), peeled and cut into 1/4" (6 mm)-thick disks

• 5 oz (150 g) eryngi (king oyster mushrooms) or your choice of mushroom, bottom ends trimmed, then slide into 1/4" thick.

• 4 oz (120 g) green beans, cut in half at an slight angle

• 2 tablespoons sake

• 1 to 2 teaspoons soy sauce

• shichimi togarashi (Japanese seven-spice powder), for serving
  
  

Procedure

1. Place the salmon in a shallow bowl and add the Shio-Koji. Mix the contents well and cover with plastic wrap. Let the salmon marinade for at least 15 - 30 minutes. (You can marinade for longer time up to over night for the real umami-rich version. In this case, let it marinade in refrigerator.) Remove the salmon from the marinade and pat dry with paper towel. Set aside.

2. Heat the butter in Fukkura-san over medium heat, and spread the satsuma-imo in a single layer. Cover with lid and cook for 3 minutes.

3. Turn the satsuma-imo over and place the salmon on top. Add the shimeji mushrooms and green beans.

4. Pour in the sake, then cover again and cook for about 5 minutes or until everything is cooked through. Drizzle some soy sauce to taste.

5. Serve at the table and sprinkle some shichimi togarashi, if you like.
   
   Enjoy!