Made by Sous Chef in the Sously app
Japanese Miso-Glazed Salmon with Shiitake Rice
White miso, mirin, and sake reduce into a glossy lacquer for the salmon while shiitakes get folded into short-grain rice. Twenty minutes once the rice goes on.
Ingredients
- 4 salmon fillets, 6 oz each, skin on
- 0.33 cup white miso
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tbsp sugar
- 1 tbsp grated fresh ginger
- 1.5 cup short-grain rice
- 6 oz fresh shiitake mushrooms, stems removed, sliced
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 4 scallions, sliced thin
- 1 tbsp toasted sesame seeds
How to cook
- 1
Rinse the rice in 3 changes of water until it runs nearly clear. Cook with 1.75 cup water in a rice cooker or covered pot per the package.
- 2
Whisk miso, mirin, sake, sugar, and ginger in a small bowl until smooth. Reserve 2 tbsp for finishing.
- 3
Pat the salmon dry. Spread the miso mixture (except the reserved) thickly over the flesh side.
- 4
Heat the broiler with a rack 6 inches below. Line a sheet pan with foil and brush lightly with oil. Place the salmon flesh-side up.
- 5
Broil 7-9 minutes — the glaze should bubble and char in spots; the salmon should flake at the thickest part.
- 6
While the salmon broils, heat the sesame oil in a skillet over medium-high. Sauté the shiitakes 5 minutes until lightly browned. Add the soy sauce and toss off the heat.
- 7
Fold the shiitakes (and any pan liquid) into the cooked rice.
- 8
Plate the rice, top with salmon, drizzle the reserved miso glaze, and finish with scallions and sesame seeds.
Chef's note. White (shiro) miso is the right one — red would be too aggressive. Look for it near the tofu in any Asian-grocery section.
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