Ingredients
-
Salmon
-
1/4 cup miso
-
3 Tbsp tahini
-
2 Tbsp rice vinegar
-
1 Tbsp unagi (eel sauce)This can be subbed for soy sauce, or you can make your own!
-
2 cloves garlic
-
1 tsp ginger
-
3 Tbsp honey
-
2 Tbsp sesame seeds
-
2-3 filets salmon
-
Risotto
-
2 Tbsp sesame oil
-
1 bunch scallions
-
2 cloves garlic
-
2 tsp ginger
-
1 1/2 cups sushi rice
-
2 Tbsp mirinor shoaxing wine
-
2 Tbsp rice vinegar
-
6 cups vegetable broth
-
1/4 cup miso
-
2 heads baby bok choy
Directions
For those who don’t know, “risotto” is actually an Italian cooking method, not a cheesy rice dish. It is a method of slow cooking grains and slowly adding liquid so that the starch releases and creates that velvety mouthfeel. Outside of rice, grains like barley, farro, etc. can also be cooked risotto. This recipe uses the traditional risotto method but with Japanese ingredients, and serves it alongside some delicious miso-tahini salmon. An Italian risotto typically uses butter, shallot, white wine, arborio rice, and chicken broth; this one uses sesame oil, scallion, mirin, sushi rice, and miso broth. I think this tastes remarkably like a traditional parmesan risotto even though it doesn’t use any cheese. Enjoy!
Steps
|
1
Done
|
Salmon MarinadeCombine all the marinade ingredients (except the salmon). Unagi/eel sauce is like a sweetened reduced soy sauce, you can make this at home with mirin, sugar, and soy sauce, buy it, or just sub for plain soy sauce. If you use plain soy sauce, I would recommend adding an extra tablespoon of honey. Pour the marinade over the salmon or put it all in a plastic bag. This needs to marinate for about 30 minutes, but try not to exceed the 30 (you may need to start marinating partway through cooking the risotto). Fish is a very delicate protein so it can't be marinated for long periods like other protiens need to. |
|
2
Done
|
RisottoGather the risotto ingredients and separate the scallion greens and whites. cut the whites into coins and slice the greens on a bias to make them pretty. Heat the vegetable broth in a pot over medium-low. Heat a skillet over medium, add the sesame oil, and saute the scallion whites. |
|
3
Done
|
Whisk the miso into the vegetable broth. Add the garlic, ginger, and rice to the skillet to toast. Deglaze with the mirin and rice vinegar. (You can also use all mirin or all rice vinegar instead of 2 Tbsp of each, or use shoaxing wine if you have it on hand) |
|
4
Done
|
Add two ladles of broth to the skillet and stir slowly and consistently until it is absorbed enough that rice doesn't run back into the train of a spoon dragged thorugh the pot. Add a few more ladles of broth and continue this process until all the broth is gone and the rice grains are al dente. This can take between 30 and 40 minutes. |
|
5
Done
|
Set a pot of water to boil and salt it so it's like the ocean. Cut the bottom off the baby bok choy, separate all the leaves and wash them well. When the water is boiling, blanch the bok choy for 2 minutes, then remove and stir into the risotto. |
|
6
Done
|
SalmonI decided to panfry my salmon because I wanted crispy skin, but you can choose to bake, broil, or whatever cooking method you like. Remove the salmon from the marinade and place flesh-side down in a hot skillet for 6 minutes (my marinade burned), then flip skin-side down for another 4-6. Brush with leftover marinade and bake at 350F for about 15 minutes until a thermometer reads 145F. Serve the salmon over risotto with scallions and chili oil. |
