Serves 2

Recipe by @MadebyMusashi

Musashi created this recipe as part of our R&D Monday series. My mother requested that Musashi show her how to make a healthy yet delicious salmon dish that she could cook when she has guests over. We hope you enjoy!

Ingredients

1½ cup/360ml haiga rice

1½ cup plus 2 tablespoon/400ml dashi (recipe to the right/below)

1 package Whole Foods assorted mushrooms, chopped to ½ inch pieces

½ lb fresh salmon, skinned and cut to 1½ inch pieces

2 Tbl salmon roe (optional)

2 scallions, sliced as thinly as possible and placed in running water for 15 minutes and pat dry with paper towels

2 Tbl pickled ginger, minced (recipe to the right/below)

3 sprigs thyme

3 garlic cloves

3 tsp unsalted butter

3 Tbl minced shallots

3 Tbl sherry vinegar

salt

white pepper

canola or grapeseed oil

soy sauce

truffle oil (optional)

FOR DASHI

11g kombu

1 qt water

1 handful katsuobushi

Soak kombu in water in the refrigerator overnight or at least 6 hours.
Place kombu and water in a pot and heat up on high. Right before it begins to boil, remove the kombu. When the water reaches a boil, take off heat and add the katsuobushi. Cover the pot and let steep, undisturbed, for 15 minutes. Strain through a chinois without pushing the solids (this prevents the liquid from getting cloudy and bitter) and cool over an ice bath.

FOR PICKLED GINGER

1 1inch piece of ginger, peeled

½ cup pickling liquid (recipe below)

Slice ginger as thin as possible.
Bring pickling liquid to a boil and pour over ginger slices. Let the mixture cool to room temp, then store in fridge for at least 6 hours before using.

Pickling Liquid

9 Tbl rice vinegar

5 Tbl water

3 Tbl sugar

1 Tbl salt

Combine all ingredients in a pot and heat on high, mixing until the sugar and salt dissolve. Set aside to cool. Keeps in the refrigerator indefinitely.

Directions

Wash haiga rice until the water run clear, 4-6 times. Soak rice in fresh water until the grains are completely white, 20-30 minutes. Drain the rice and set aside in a cooking vessel (pot with lid or donnabe).
Get a pan hot, preferably one that is cast iron or carbon steel. Add two tablespoons of oil. Once it is almost smoking, add just enough mushrooms to cover the pan, being careful not to overcrowd. Leave the mushrooms undisturbed for 30 seconds. Toss and leave undisturbed for 30 seconds more. Make sure the mushrooms are sizzling the entire time, otherwise add more oil until they do. Season with salt, freshly ground white pepper and 1 Tbl sherry vinegar. Toss and add 1 tsp butter, 1 Tbl minced shallots, 1 sprig thyme, and 1 crushed garlic clove, in that order. Let sit for 15 seconds and toss again. Once the shallots have cooked, approx 30 seconds more, empty entire mixture onto a plate lined with paper towels. Repeat the process two more times or until all of the mushrooms are seared. Remove the garlic and thyme.
Add the dashi and mushrooms to your cooking vessel holding the rice, season with salt, soy sauce, and truffle oil to taste, and bring to a boil without the lid. Stir, bring down to a simmer, and place the lid on. Cook for 15 minutes on med-low heat if using a regular pot, 20 minutes on med heat if using a donnabe. Take pot off heat and let steam for 15 minutes.
While the rice is cooking, set up a steamer basket and season the salmon with salt and white pepper. Cook the salmon until tender, approx. 10 minutes, checking periodically with a cake tester for doneness.
Garnish your pot/donnabe with the salmon, pickled ginger, and scallions if presenting aesthetically (you can take the whole pot out to your guests!). If not, mix these ingredients in a serving bowl and garnish with more pickled ginger, scallions, and salmon roe.

Dashi

Step 1

Step 2

Step 3

Step 4

Step 5