Tuesday, December 13, 2011

Donabe-steamed Shio-koji Salmon and Sun-dry Mushrooms in White Wine Butter Sauce

I got lots and lots of sun-dried mushrooms to cook. So, here we go again. This time, it's an easy dish with mixed mushrooms and salmon. Here's another stove-top cooking recipe for Donabe Steam-roaster, "Tochinsai". You basically just pile up ingredients, cook over stove-top, and it's ready in less than 10 minutes!

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In the skillet of Tochinsai (with no grate), spread sun-dried mushrooms (or you can use fresh mushrooms - you would need less wine to cook with). Add 3-4 tablespoons of white wine and sprinkle some salt & pepper if you like. On top of the mushrooms, put shio-koji salmon (marinated in shio-koji overnight, and wipe off the marinade - or you can simply season salmon with salt).

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Put a tablespoon of butter on top and cover with lid. Set Tochinsai over medium-heat gas stove. Cook for 7-8 minutes or until everything is cooked through (cooking time vary depending on the size of salmon). Let it rest for a couple of minutes and the dish is ready!

You can serve it simply with some lemon wedges. I wanted some green, so I topped the dish with some chopped seri leaves and mixed seaweed. So delicious.

Happy donabe life.