Ingredients
- 60 grams butter
- 1 onion, sliced (brown onion)
- 2 garlic cloves, roughly chopped
- 1 carrot, peeled and sliced into thin rounds
- Cabbage, roughly chopped (1/4 wombok cabbage, Chinese cabbage)
- 115 grams mushrooms, thinly sliced (6 shiitake mushrooms, stems removed)
- Salt, to season
- 1/4 cup miso (shiro miso)
- 2 tablespoons sake
- 1 teaspoon sugar
- 800 grams salmon cutlets (cutlets, 2 thick)
- 1 tablespoon bonito flakes
- 2 spring onions (thinly sliced)
How to Make
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Step 1: Heat a large heavy-based frying pan over medium heat and add 50 grams butter, the onion and garlic and cook until the onion is lightly browned and then add the carrot, cabbage and shiitake mushrooms and stir to coat in the butter and season with salt and cook, stirring occasionally for about 3 minutes or until the cabbage is wilted.
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Step 2: Mix the miso, sake and sugar together in a small bowl.
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Step 3: Place the salmon on top of the vegetables and pour over the miso mixture and cover and steam for about 4 minutes or until the salmon is just cooked through
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Step 4: To serve, add the remaining 10 grams butter to the pan, gently shake the pan until melted, then scatter the salmon with spring onion and bonito flakes.
We hope you enjoy this recipe!
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