Shunju by Takashi Sugimoto & Marcia Iwatate

Shunju by Takashi Sugimoto & Marcia Iwatate

Author:Takashi Sugimoto & Marcia Iwatate
Language: eng
Format: epub, mobi
ISBN: 978-1-4629-0714-4
Publisher: Tuttle Publishing


Grilled smoked autumn salmon belly

Aki jake harasumi kunsei yaki

Serves 4

6 1/2-8 oz (200-250 g) salmon harasumi (belly)

Natural sea salt

4 sakura (Japanese cherry wood) logs, about 12 x 4 in (30 x 10 cm), substitute with cherry wood chips

5 sumi (wood charcoal) logs, about 4 in (10 cm) long, replace with charcoal briquettes

1 sudachi, halved, substitute with lemon wedges

Shirozake (chum or dog salmon) from the northern waters of Japan is considered at its best in October when it returns to the streams where it was born for spawning. Traditionally, the only way to serve salmon was to preserve the fish in salt and grill it. Salmon sushi, popular outside of Japan where varieties offish are limited, probably developed from the regional Hokkaido dish called ruibe which is thinly sliced, frozen, raw salmon. The belly of the autumn salmon is fatty and well suited for smoking.

1 Cut the salmon belly lengthwise into 3 or 4 strips (depending on the size of the salmon), each strip about 4 cm (1 1/2 in) wide.

2 Parch the sea salt in a skillet over low heat taking care not to burn the salt. There should be enough salt to cover the salmon lightly. Salt the salmon strips.

3 Light the charcoal on a grill or in a charcoal chimney starter until redhot and place inside a smoker. Light the cherry wood log on a grill, let it burn until it begins to smoke, then blow out the flame and transfer it to the smoker. Alternatively, scatter cherry wood chips over the charcoal.

4 When the smoker is filled with smoke, place the salmon belly strips on the grill inside the smoker. Cover, and smoke for 7 to 8 minutes. Carefully turn the salmon over and smoke for another 7 to 8 minutes. The fish should be quite rare inside. Set aside.

5 Just before serving, charcoal grill the salmon over high heat so that it is slightly browned and a bit crispy to touch. Serve with halved sudachi or lemon wedges.



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