A weekly series about our food and sustainable agriculture.
Gabe Rosen of Biwa Restaurant in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
Saké Simmered Salmon recipe
serves 2, courtesy of Gabe Rosen
- 1 salmon filet (aprox 2/3 pound)
- chicken stock (1 cup)
- sake (1 cup)
- green onion (1 bunch) whites and tops cut into 1.5 inch length and separated
- shiitake mushroom (6) stems removed
- konbu (6×6 inch square)
- garlic clove (2)
- ginger (2 quarter sized slices)
- salt to taste
In a stovetop safe dish with a lid that isn’t much larger than your piece of fish:
- Crush garlic cloves and place in pot with ginger slices. Top with konbu sheet.
- Place fish skin side down on konbu. Tuck shiitake and green onion whites around fish.
- Add stock and sake and salt to taste.
- Put on stove at medium flame. Bring to brisk simmer, skim, and reduce to bare simmer.
- Cover and let cook gently until the fish is just done (about 12 minutes…).
- Tuck green onion tops under the broth to heat through and serve with a little togarashi sprinkled on top.