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Grilled Salmon With Roasted Rice
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400g thick salmon fillet, skin on
4 teaspoons sake
2 egg yolks, beaten
2 pinches of salt
4 teaspoon yukari
4 tablespoons roasted domyoji-ko (crushed sticky rice)
Red shiso leaves for garnish
Accompaniment :
Soy sauce
Method :
Place the salmon on a board, skin side down, and slicing across the whole fillet, cut into 4 pieces about 3 cm wide. Turn the pieces skin side up. Make a horizontal cut along the centre of each piece to a depth of 1cm. cover an oven tray with foil and place the salmon pieces on it, skin side up. Sprinkle with sake. Brush egg yolk over the skin and sprinkle with salt.
Grill (broil) the fish at a medium heat until medium rare (this should take no more than 15 minutes). Take the tray out of the griller, and grill at a low heat until the domyoji-ko is scorched.
Transfer the fish onto serving plates, garnish with red shiso and serve with soy sauce.
Note : This dish lets the beautiful translucent colors of salmon flesh speak for itself. The fillet must be cut from a large fish as the piece needs to be at least 5cm thick. If pre-packaged domyoji-ko is unavailable, you can make your own at home, though it is difficult to achieve the same effect. Rinse and steam short grain rice until soft, then scatter the cooked grains on an oven tray and roast at about 200
ˇăC (400
ˇăC) until crisp.
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