My youngest wants to eat a bit “lighter,” less beef for one. She toyed with being vegetarian for a bit but that was a bit strict for her. She missed a few key things. 🙂 I’ve been reading Japanese Women Don’t Get Old or Fat: Secrets of My Mother’s Tokyo Kitchen, which I bought used on Amazon for $3, and it has some really good recipes that we’ve both been enjoying and it goes right along with her wish to eat lighter. She loves rice and edamame so we’re halfway there. Ha. Last week I made this Dashi Soup with Mushrooms and Tofu, which was a hit but a bit salty.
We had some friends over tonight, a neighbor and his daughter, and I made the same soup again, but cut back ( a bit too much!) on the saltiness. I added a cup of water AND left out the salt. Too much. We just added a bit more salt or soy sauce at the table and it was great. I also used rehydrated shitake mushrooms this time, since I’d picked some up at the store. They were good and chewy, very different than using the sliced button mushrooms. Need to try this a third time to find the perfect balance!
To go with the soup, rice and a simple green salad I made some Teriyaki Salmon, from the same cookbook, with some frozen Alaskan salmon. I thawed the salmon by putting it in the sink full of cold water for a bit while I made the rice and salad. When it was thawed, I marinated it for 10 minutes or so while I made the soup. When everything else was ready, I cooked the salmon.
- 2 Tbs sake
- 4 tsp soy sauce
- 1/4 cup mirin
- 2 Tbs soy sauce
- 1 tsp sugar
- Each salmon filet should be about 1/2" thick and about 4 ounces. You could also use farmed striped bass or Pacific halibut she says.
- Blend the sake and soy sauce in a shallow dish and place the filets skin side down (if there is skin) and marinate for 10 minutes.
- Make the teriyaki sauce by blending together the mirin, soy sauce and sugar.
- Heat 1 Tbs of canola oil in a saucepan large enough large enough to hold all the fish (or cook in two batches). Take the fish out of the marinade and blot with a paper towel to remove the excess. Cook skin side down for 5 minutes, then turn and cook another 1 minute. Remove to a plate and peel off the skin. (I fed this to the dogs and they loved it!)
- Drain the excess oil from the pan and add the teriyaki sauce and cook for a minute until thickened slightly. Return the salmon to the pan and spoon some of the sauce over the fish. Cook another minute or so, until done. (Note: I overcooked mine a tad. I'm not used to cooking fish and thought a minute wasn't enough! It was still good and moist but I think it would have been better with a minute less of cooking.)
- Place one piece of fish on each plate and spoon the sauce over it.