Hello everyone, I'm MASA.
Today I'd like to share a recipe of making a tasty stewed dish.
It's called
[Japanese] Sake to Potato no miso bata nikomi
Hokkaido Style Salmon & Potato Cream Stew
Today I am going to use......
(Happy Japanese lesson) [Japanese] Sake, which is salmon.
And...
(Happy Japanese lesson) [Japanese] Jagaimo, which is potato.
In Japanese, we have two ways to call "salmon"
which sound quite similar.
(Happy Japanese lesson) One is called "sake"
(Happy Japanese lesson) The other one is called "syake"
If you ask me when is the timing to use "syake"
Generally speaking, when making dish with "raw" salmon, we'll say "sake."
For example: "sake sashimi"
or "sake no nigiri"
a special type of sushi topped with sliced raw salmon.
The other way of saying salmon is like "syake chahan"
which is salmon fried rice.
or "syake no ochazuke"
which is green tea over rice with salted salmon.
We usually call cooked salmon "syake" in Japanese.
But, including myself, we don't differentiate the two expressions that much now..^^; We may also say "sake" for cooked salmon.
So, you can actually say it either way.
But if you'd like to know when is the timing to use syake
you can take it as your reference.
So today, I'm going to use salmon and potato to make a delicious and warm dish.
It's very easy.
Alright, let's get started.
(1 salmon steak)
(Remove bones)
[Tip] Removed bones can be put into miso soup!
(Remove pin-bones)
[Tip] Pin-bones may hide inside the fish, check it well
(Cut into mouthful size)
[Tip] To remain the shape, don't cut them too small.
(About 2 tbsp of white wine)
[Tip] You can also use sake or cooking rice wine.
(Some salt)
(Some pepper)
(Dip them evenly)
(Marinate for about 10 minutes)
(1 potato)
(Peel off potato skin)
(Cut into bite-size)
[Tip] Potato breaks easily as well, so cut into certain chunk size.
(Soak into water to remove excess starch)
(3 shitake)
(Use a brush to clean it)
[Tip] It's suggested not to wash mushrooms. Clean them with a brush or a cheese cloth.
(Keep on cleaning other shitake)
(Cut off the stem)
(Cut into slices)
[Tip] If the stems look good, you can tear them into small pieces for later use.
(1/4 onion-cut into slices)
(6-8 asparagus)
(Slice them diagonally)
[Tip] You can substitute other vegetables for shitake and asparagus in this recipe~!
(Some oil)
(Put to medium heat)
(Sliced onion)
(Sauté until translucent)
(Sliced shitake)
(Sauté until light golden brown)
(Chopped potato)
(Dip every chunk of potato with oil)
[Tip] Potato remains shape better with a coat of oil on the surface.
(Dashi-300 cc)
(Heavy cream or milk―100 cc
(1 tbsp of mirin)
Today I'm going to season with...
This, "Miso"
[Tip] To simply introduce them...we have
Red miso (left) & white miso (right) &
blended miso (middle), which is "awase miso", a blended taste of red and white miso.
[Tip] I once posted a video teaching "how to choose miso"
[Tip] So, if you're interested in it, you can take a look. (You can click "i" icon to check out this video)
As for today's dish, it's more like a western style dish.
[Tip]I choose to use white miso, which has milder flavor.
[Tip] If you can't get white miso, you may also use blended miso like this in the middle.
You can add the amount you like
[Tip] Add in a small amount of miso first, and add some more until the flavor you like.
If you're not used to adding miso as seasoning,
[Tip] You can substitute a small amount of soy sauce for miso.
(About 1 tbsp of miso)
(Add some soup into miso first)
(Stir them well)
(Add about half of the miso into the pot first let the ingredients absorb the flavor of it )
[Tip] Miso's flavor goes away easily, so save some and adding in the final step.
(Stir them well to mix miso evenly into the soup)
(Stewing over low heat until the potato is cooked through)
(Add the rest of the miso)
(Unsalted butter- 15 g)
[Tip] This time I use many Hokkaido products. (dairy product & potato)
(Sliced asparagus)
(Chopped salmon)
[Tip] No need to stir too much. Pour the soup from the top is enough.
(Stew for 1~2 minutes or until it's cooked, turn off the heat)
Ok, hear is a plate of delicious salmon & potato cream stew.
Alright, let me try the main ingredient of this dish, salmon, first.
Beautiful color~
[Japanese] Dewa Itadakimasu
We didn't cook the salmon for too long
So the texture still taste quite tender.
Also, since we once marinated it with white wine.
So that helps remove fishy smell.
Furthermore, we stew it with heavy cream
which provides rich flavor.
[Tip] Normally, we call salmon hot pot with miso seasoning as "Ishikari nabe"
So the whole set tastes really good.
Next, let me try this potato.
This is another main ingredient.
Simply a wonderful combination.
A combination of potato and butter is just invincible.
But for butter and potato, we still need a salty flavor.
That's why we add miso into it. The whole pot taste really really good.
Ok, today's recipe is very easy.
This time I use salmon and potato.
You can also use the ingredients you like.
[Tip] For example, you can use chicken to replace salmon, or add radish for this dish.
For stewing dish like this, we use heavy cream, miso and butter.
With this combination, you can enjoy both Japanese and western style of flavor at the same time.
So if you're interested in it, please give it a try.
Thank you.
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