Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce
I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.
The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie
Salmon and Burdock Root Stewed in Sesame Seed and Miso sauce
I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.
The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie
Cooking Instructions
- 1
Shave the skin of the burdock and cut into 1.5 cm pieces. Soak in water, then drain well.
- 2
Remove the skin and bones from the salmon and cut to 1.5 cm cubes.
- 3
Heat sesame oil in a pan and fry the burdock over a medium heat for about 2 to 3 minutes.
- 4
Add sake, mirin (1 tablespoon) and soy sauce in the order, cover the pan and heat for about 5 minutes on low heat.
- 5
Add the salmon, cover again and stew for another 3 minutes.
- 6
Add the mixed ◎ ingredients and keep moving the pan to cover with the sauce until the cooking liquid is almost gone, then turn off the heat.
- 7
Dish up on a plate. Sprinkle some sesame seeds.
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