Salmon cooked over a bed of daikon in a donabe with a garlicky miso butter sauce, finished with yuzu. Bring the pot straight to the table.

Ingredients

For the miso sauce

• ¼ cup miso
• 2 Tbsp sake
• 1 Tbsp mirin

For the donabe

• 1 lb salmon fillet, cut into 6–8 pieces
• 1 tsp sea salt
• 8 oz daikon, sliced ⅛ inch thick
• 1¼ cups dashi
• 5 oz enoki mushrooms, trimmed and pulled apart
• 1 oz carrot, cut into ⅛-inch matchsticks
• 2 cloves garlic, thinly sliced
• 1 Tbsp unsalted butter, cut into 6–8 pieces and kept cold

For serving

• 2 Tbsp fresh yuzu juice
• Cilantro, chopped
• Shichimi togarashi

Instructions

1. Whisk the miso, sake and mirin together in a small bowl.
2. Salt both sides of the salmon and let it sit for 15–30 minutes, then pat dry.
3. Cover the bottom of the donabe with the daikon slices and pour in the dashi.
4. Cover and set over medium-high heat.
5. Once the dashi boils, layer in the enoki and carrot.
6. Lay the salmon on top and spoon the miso sauce over each piece.
7. Scatter the garlic over the salmon, then dot with the cold butter.
8. Cover, lower the heat to a simmer and cook for about 3 minutes, until the salmon is cooked through.
9. Pour the yuzu juice over the salmon, top with cilantro and togarashi, and serve at the table.

Notes & substitutions

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