Japanese Style Salmon and Vegetable Bowl Recipe
Japanese Style Salmon and Vegetable Bowl
4 tablespoons Japanese soy sauce, plus extra for serving
4 tablespoons mirin
2 tablespoons ginger juice, made by finely grating unpeeled ginger and squeezing out the juice
600g skinned, boned salmon fillet
1½ cups rice
1 head broccoli, stalk peeled, head cut into small florets
2 carrots, thinly sliced
200g asparagus, woody ends snapped off, spears halved
½ cup Japanese pickled ginger
Preheat the oven to 200°C
Line a small baking tray with baking paper
Mix the soy sauce, mirin and ginger juice in a large bowl and add the salmon.
Turn it over and leave to marinate for 30 minutes, turning occasionally.
Use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Cover and reserve.
Put the salmon on the paper-lined tray and add the marinade.
Place in the oven for 10 minutes or until just cooked
Remove from the oven.
Meanwhile steam the vegetables over high heat for 5 minutes or until cooked but crisp.
Break the salmon into bite sized pieces and serve on top of the rice and vegetables in bowls with the pickled ginger on top and extra soy sauce on the side for dipping.