Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the marinade.
In a small pot, combine the sake
and the mirin.
Turn on the burner.
Bring it to a boil and let the alcohol evaporate
until you can’t smell it anymore.
Now, it is ready.
Pour the mixture onto a plate.
Then, add the vinegar,
yuzu citrus juice,
dashi kombu seaweed,
dried red chili pepper
and soy sauce.
Stir to mix.
You can use any type of sour citrus juice
instead of the yuzu juice.
Next, make numerous cuts
along the long green onion diagonally.
The small cuts will help it to absorb the flavor
and also help soften the texture.
Then, cut the onion into 4cm (1.6”) pieces.
As for the bell pepper, cut it the same size as the onion.
Now, let’s make the Salmon Yakizuke.
Add the sake to the salmon.
And coat both sides evenly.
Next, add the vegetable oil to a pan.
Turn on the burner
and add the long green onion and the bell pepper.
Stir-fry the vegetables.
You can also use asparagus,
snap peas, onion or mushrooms instead.
Now, the vegetables are deliciously browned.
Place them into the marinade.
Now, with a paper towel,
remove the moisture from the salmon.
Then, using a mesh strainer,
sprinkle all purpose flour on both sides of the fish.
This will help to create a nicely browned surface
and also absorb the marinade.
Add oil again
and reheat the pan.
Place the salmon into the pan.
Saute the top side first
so that you can present a beautifully browned surface.
Occasionally shake the pan to brown evenly.
Cover and saute on low heat.
When the bottom is golden brown, flip it over.
Brown the other side.
You can also grill the salmon to give the skin a crisp texture,
making the dish more delicious.
Mmmmm. This looks so good!
Now, it is ready.
Place the salmon onto the plate.
Spoon the marinade over the ingredients
and let them sit until cool.
Now, the Yakizuke has absorbed the flavor.
Place the kombu seaweed
and a piece of long green onion onto a plate.
Then, lean the salmon against them.
Garnish with the bell pepper and the long green onion.
Finally, spoon the marinade over the salmon.
This is a local dish in Niigata Prefecture
and it was originally made at home
to preserve fresh salmon which are caught in that area.
You can enjoy the dish immediately
or keep it in the fridge for several hours
to help it absorb more delicious flavor.
Good luck in the kitchen!