|Steamed Salmon and Roe
Sake no Oyako-mushi
adapted from Japanese Cooking
A Simple Art
by Shizuo Tsuji
serves 4 to 6
- 1 pound boneless skinless salmon
- ½ bunch of rainbow chard, cleaned
- 4 large pretty shrimp, shelled
- 20 gingko nuts
- 4 Tablespoons salmon roe (I used capelin roe)
- 2 Tablespoons saké
- 1 cup grated daikon
- ½ egg white, lightly beaten
- pinch of salt
- 1 lemon, cut into wedges
- 1 cup dashi
- 2 Tablespoons soy sauce
- 3 Tablespoons mirin
- 2 Tablespoons rice vinegar
- 2 teaspoons corn starch mixed with 2 teaspoons water
If you are using thawed frozen salmon, rinse and dry it. Sprinkle a little salt over it and allow it to sit for a few minutes to draw out excess water. Pat dry. Mr. Tsuji has the cook fry the fillets in a little oil, about 3 minutes total cooking time. But my fillets were very thin and I was afraid they’d just fall apart. So I proceeded with raw fish, cutting the fillets into large bite-sized pieces.
Line 4 oven-proof dishes with clean torn chard leaves, and lay the salmon on top.
Shell the gingko nuts, and simmer for a few minutes and slip off the inner skins.
Put a pretty shrimp in each dish. Put 4 gingko in each dish.
Grate the daikon into a bowl lined with a cheesecloth. Gather the corners of the cloth and twist to squeeze as much liquid as possible. Fuff the grated daikon, and mix it with the egg white.
Mix the roe with 2 Tablespoons of saké (to clean it?) and drain. Toss the roe with the radish with the roe.
Spoon the mixture over each dish.
Seal the dishes tightly with tinfoil or plastic wrap.
Place the bowls into bamboo steamer trays. Bring the water up to a full bowl and and steam for 7 minutes.
Make the sauce: Combine the dashi, soy sauce, mirin, and vinegar. Bring to a bowl and add the cornstarch slurry. Stir the sauce until thickened.
Remove the bowls from the steamer and uncover. Spoon the thickened sauce over the salmon and radish. Serve with lemon wedges on the side.