Soy and mirin glazed salmon seared until the skin is crispy, served over shiitake rice cooked in a clay pot with dashi, and finished with fried scallions and a tangy scallion oil vinaigrette.

Ingredients

For the salmon

• 1 salmon fillet, skin on
• 1 Tbsp soy sauce
• 2 Tbsp mirin
• 1 Tbsp honey
• 2 Tbsp neutral oil

For the pot rice

• 1 cup short-grain rice
• 1 tsp neutral oil
• 2 shiitake mushrooms, diced
• 1 tsp soy sauce
• 1 cup dashi

For the scallion oil vinaigrette

• 6–8 scallions, cut into 2-inch julienned strips
• ¼ cup neutral oil
• 6 Tbsp soy sauce
• 2 cloves garlic, coarsely chopped
• 2 tsp sugar
• ½ Tbsp black vinegar
• 1 tsp honey

Instructions

1. Mix the soy sauce, mirin and honey in a container, add the salmon and turn to coat.
2. Refrigerate for at least 4 hours.
3. Rinse the rice 5–6 times, until the water runs clear, then soak it for 20 minutes.
4. Heat 1 tsp oil in a small clay pot over the lowest flame and sauté the shiitake for about 3 minutes, until they shrink.
5. Turn off the heat and let the pot cool slightly.
6. Add the drained rice, dashi and soy sauce and stir.
7. Bring to a simmer, cover, lower the flame and cook for 15 minutes.
8. Take the pot off the heat and let it rest, covered, for 10–12 minutes.
9. While the rice cooks, heat the ¼ cup oil in a frying pan over medium heat and fry the scallions, stirring constantly, until golden. Lift them out and save them for topping.
10. Add the garlic to the oil and cook until lightly golden.
11. Stir in the 6 Tbsp soy sauce and the sugar, simmer for about 1 minute, then turn off the heat.
12. Mix 2 Tbsp of this scallion oil sauce with the black vinegar and honey to make the vinaigrette.
13. Heat 2 Tbsp oil in a pan over medium heat for a couple of minutes, until very hot.
14. Pat the salmon dry, lower the heat to medium-low and sear it skin side up for 2 minutes.
15. Flip and sear the skin side for 2–3 minutes, until crispy and the salmon is cooked to medium.
16. Set the salmon on the rice, top with the fried scallions and spoon over the vinaigrette.

Notes & substitutions

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