Chef Araki’s Negishio SalmonPosted: August 6, 2013
This recipe, from Uosaburo Chef Araki, is a simple dish that shows that even the great ryotei chefs also enjoy plain comfort foods.
Chef Araki: “The fragrance of the sesame oil and spring onions mixes well with the grilled salmon and really whets the appetite”
4 bowls of warm cooked rice
2 fillets of fresh salmon
2 tbs negishio sauce
(Makes 1/2 cup)
1 spring onion finely sliced
1 1/2 tsp salt
1 tbs white sesame seeds
1/2 cup sesame oil
1) Negishio sauce:
Rub the salt into the spring onions, until the salt is dissolved. Put the mixture into a frypan with the sesame seeds and oil on a low flame for about a minute, then allow to cool. Will keep in the fridge for about one week.
2) Preparing the salmon:
Season the salmon fillets with a little salt and pepper. Grill the salmon on one side, until just sealed, then grill the other side. Brush the surface of the salmon with the negishio and continue to grill until well done. Allow to cool.
Remove the skin and any bones, break into small pieces and place in a large bowl. Finely slice the skin and add. Add the rice and gently fold to mix. Place in individual bowls and sprinkle with black pepper.
Source: Negishio Salmon