Tuesday, February 21, 2012

Donabe steam-roasted shio-koji salmon on shungiku & enoki namul

I got a couple of slices of fresh salmon filet.

So, marinated them in shio-koji for a few days.

Photobucket Photobucket
I took out the salmon pieces and gently wiped off shio-koji with paper towel. Meanwhile, I soaked the lid in water (for the nice steaming effect) and also pre-heated my donabe steam-roaster, "Tochinsai" (with no lid), in microwave for 2 minutes (so that the heating grate becomes very hot) and arranged the salmon pieces on the grate. It was covered and steam-roasted in microwave (700-watt) for 2.5 minutes.

While the salmon is steam-roasting in microwave, I prepared shungiku (chrysanthemum leaves) & enoki mushrooms namul (Krean-style salad). Enoki was pre-cooked in Tochinsai and I simply tossed it with shungiku in my namul sauce (sesame oil with seasoning), and devided into two plates.

Photobucket Photobucket
My donabe steam-roasted shio-koji salmon was cooked beautifully in such a short time.

Salmon was arranged on top of the shungiku & enoki namul salad. That's it!
Healthy & delicious donabe dish in a very easy preparation.

Happy donabe life.