Roasted KOMU Cured Sakura Masu
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A luxurious salmon dish featuring roasted and KOMU cured Sakura Masu, served with a special broth, kosari rice, pickled vegetables, and soy marinated salmon roe.
01:45:00 total
Serves 4
hard
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Ingredients
- Sakura Masu (wild cherry salmon) - 1 (whole fish)
- Manila clam - watch the video to see (for broth)
- Kosari rice - watch the video to see (for Don pot)
- Renesco - watch the video to see (pickled)
- Water radish - watch the video to see (pickled)
- Soy sauce - watch the video to see (for salmon roe marinade)
- Mirin - watch the video to see (for salmon roe marinade)
- Sake - watch the video to see (for salmon roe marinade)
- Kumquat - watch the video to see (for garnish)
- Mint - watch the video to see (for garnish)
Instructions
- Prepare the Salmon: Break down the whole Sakura Masu, separating the fillets from the bones. Cure the fillets with KOMU and salt, then refrigerate for 12 hours.
- Make the Broth: Roast the salmon bones at 450°F for a few minutes. Prepare a broth with the roasted bones, Manila clams, and KOMU. Cook until the clams open, then strain the broth.
- Cook the Rice: Cook kosari rice in the prepared broth in a Don pot.
- Prepare the Pickled Vegetables: Pickle the renesco and water radish.
- Marinate the Salmon Roe: Marinate the salmon roe with soy sauce, mirin, sake, and kumquat peel.
- Assemble and Serve: Assemble the dish with the cooked rice, cured salmon, pickled vegetables, and marinated salmon roe. Garnish with kumquat slices and mint.
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