The Complete Book of Japanese Cooking by Elisabeth Lambert Ortiz & MITSUKO ENDO

Author:Elisabeth Lambert Ortiz & MITSUKO ENDO
Language: eng
Format: epub
ISBN: 9781590772843
Publisher: M. Evans & Company

Ishikari-nabe

SALMON AND VEGETABLE CASSEROLE

12 ounces salmon fillet, with skin

Salt

8 ounces cabbage

Boiling water

1 medium-sized carrot, scraped and cut into ¼-inch slices

1 medium-sized potato, peeled and cut into ¼-inch slices

1 konnyaku (devil’s-tongue root cake)

4 tablespoons butter

2 medium-sized onions, halved and cut into ¼-inch slices

3 to 4 cups dashi (soup stock)

6 tablespoons miso (bean paste) or more to taste

Sanshō powder (Japanese pepper)

Halve the salmon lengthwise, cut into 1-inch diagonal slices, sprinkle lightly with salt and set aside.

Separate the cabbage leaves and drop them into a saucepan full of rapidly boiling water. Cook for 2 minutes, drain, cool, then cut or tear the leaves into pieces roughly 2 by 4 inches and roll each up (to make them easy to pick up with chopsticks).

Put the carrot on to cook in a small saucepan of boiling water and simmer, covered, for 5 minutes. Add the potato and cook for 10 minutes longer. Wash the devil’s-tongue root cake, then cut it into pieces with a teaspoon, add to the saucepan and cook for 1 minute longer. Drain and arrange the vegetables on a platter.

Add the butter to an earthenware or other flameproof casserole and melt over medium heat on a table heater. Or use an electric skillet on the table. Add the onions and sauté until tender but not browned. Pour the soup stock in. Mix the bean paste with a little stock until smooth and stir into the casserole over low heat without letting the mixture boil. Taste and add 2 more tablespoons if liked. Add the salmon, devil’s-tongue cake, cabbage, carrot and potato and cook at just under a simmer until the salmon loses its translucent look, about 3 minutes.

Serve the casserole as a main course with rice and a vegetable dish. Have sanshō powder (Japanese pepper) on the table to be used as liked. Guests or family help themselves into bowls. Eat fish and vegetables with chopsticks and drink the soup when the solids are eaten. SERVES 4.

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