Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup white miso paste
- 1/4 cup sugar
- 2 cups dashi broth
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp vegetable oil
Special equipment needed:
- Grill
- Large mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a large mixing bowl, whisk together the sake, mirin, white miso paste, and sugar until well combined.
3. Add the salmon fillets to the bowl and coat them evenly with the marinade. Let them marinate for 10 minutes.
4. Brush the grill grates with vegetable oil to prevent sticking.
5. Place the salmon fillets on the grill and cook for 3-4 minutes on each side, or until they are cooked through and have grill marks.
6. In a saucepan, heat the dashi broth over medium heat until it comes to a simmer.
7. Add the scallions and cilantro to the broth and stir well.
8. Remove the salmon fillets from the grill and place them in the broth.
9. Let the salmon simmer in the broth for 2-3 minutes, or until the broth has thickened slightly.
10. Serve the salmon kasujiru hot, garnished with additional scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill: Medium-high heat
Broth: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Protein: 30g
Carbohydrates: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Sake can be substituted with white wine.
- Mirin can be substituted with sweet sherry.
- White miso paste can be substituted with red miso paste.
- Dashi broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the broth for extra flavor.
- Use grilled shrimp instead of salmon.
- Add a dash of soy sauce to the broth for a saltier flavor.
Tips and tricks:
- Make sure to brush the grill grates with oil to prevent the salmon from sticking.
- Don't overcook the salmon, as it will become dry and tough.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftover salmon kasujiru can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon kasujiru in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the salmon kasujiru in individual bowls, garnished with scallions and cilantro.
Garnishes:
Scallions and cilantro
Pairings:
Steamed rice and a side of sautéed vegetables
Suggested side dishes:
- Steamed rice
- Sautéed vegetables
- Grilled asparagus
Troubleshooting advice:
- If the broth is too thick, add a little bit of water to thin it out.
- If the salmon is sticking to the grill, brush the grill grates with more oil.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kasujiru is a traditional Japanese soup made with miso paste and dashi broth. It is often served with grilled fish or vegetables.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the salmon kasujiru hot with steamed rice and a side of sautéed vegetables.
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Region: Japanese