Sake Saikyozuke/ Miso glazed salmon

       

Mix 5 tbsp miso, 5 tbsp sake, 5 tbsp mirin and 4 tbsp brown sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.

       Marinate 2 salmon filets (skin on) in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days. (Or order fresh frozen from www.hokkai.com)

       

       Heat a tbsp olive oil in a pan over medium-high heat add the stems of a bok choy and 4 shiitake mushrooms, cook until soft, about 2-3 minutes, add 2 minced cloves of garlic, saute until fragrant, about 30 seconds, add the bok choy leaves,  4 tbsp dashi and 1 tsp soy sauce and simmer until the leaves have wilted, remove from heat and mix in 1 tsp sesame oil.

Place the fish on a greased baking sheet and bake in a preheated 200°C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.

Boil 4 spears of green asparagus in 4 mins in dashi and slice a spring onion.

       Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the remaining marinade and optionally garnished with spring onions, the asparagus and green sesame seeds.

(Here the original recipe by ClosetCooking)