Salmon Recipe
Ingredients
- 2 Salmon Filets
- ⅓ a whole Korean Radish (Or use Japanese Daikon)
- Handful of Chopped Green Onions (For Garnish)
Ponzu Sauce
- ½ Cup Soy Sauce
- Lemon Zest from 1 Lemon
- 6 Tablespoons Lemon Juice (2 Lemons)
- 2 Tablespoons Orange Juice (¼ Orange)
- 2 Tablespoons Mirim (Rice Wine)
- ½ cup Dried Bonito Flakes (Katsuobushi)
- 2-3 Small pieces of Dashima (Size of your palm)
Instructions
Make Ponzu Sauce
- Take out a mixing bowl. Mix in Soy Sauce (½ cup), Lemon Zest (of 1 whole Lemon), Lemon Juice (6 Tablespoons), Orange Juice (2 Tablespoons), Mirim (2 Tablespoons). Give it a good stir.
- Then add in the Dried Bonito Flakes (½ cup). As well as the dashima pieces (3-4 small pieces). Give it one final stir. Cover the bowl and store in the refrigerator overnight (or at least 6 hours).
- Next day, place the sauce through a strainer and store in a sauce container. (This should last about a month in the refrigerator).
Prep Ingredients
- Peel the Korean Radish and grate it. We recommend using the big holes in a grater (reference video).
- Cut green onion into small pieces for garnish.
Assemble Pot
- Take out a clay pot. Place the salmon filets in. Then add the grated radish over the filets and around the pot. Also, add the radish juice into the pot as well. This will serve as the broth!
- Place lid on. Cook on low heat for 5 minutes.
- After 5 minutes, check if salmon is fully cooked through. If not, give it a few more minutes.
- Turn off the heat. Garnish the pot with chopped green onions. Then drizzle a few spoonfuls of the Ponzu Sauce over the steaming radish.
- Serve with a bowl of hot rice! Bon Appetit!