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Miso Salmon Donburi

 Ingredients (serves 4)

  • 2 tbsp mama san miso paste
  • 1 tbsp mama san mirin
  • 1 tbsp mama san cooking sake
  • 1 tsp mama san soy sauce
  • 2 large salmon fillets
  • 2 cups mama san sushi rice
  • 2 ¾ cups water
  • 2 cups mama san shelled edamame
  • 2 carrots
  • ¼ cabbage
  • 1 spring onion
  • Kewpie Sesame Dressing
  • ½ cucumber (optional) 
  • 5cm daikon radish (optional)
  • 1 chilli (optional)
  • Toasted sesame seeds (optional)
  • Shichimi (optional) 

Instruction

 1. In a wide bowl, whisk together the miso, mirin, sake, and soy sauce until combined.
Hands whisk miso paste and egg in a white bowl, with bottles of mirin, sake, and soy sauce and salmon nearby.
2. Coat the salmon fillets with the marinade, cover the bowl and marinate in the fridge for 20 minutes to 24 hours. The longer you marinate, the better it will be.
A person places a salmon fillet into a bowl containing a smooth, light-brown marinade.
3. Rinse the rice, add the measured water, and cook.
A hand holding short-grain rice over a small metal bowl, with text stating it is required for Japanese cuisine.
4. Prepare a pot of boiling water. Once boiling, cook the edamame for 3 minutes, strain, and set aside.
Hand pouring shelled green edamame soybeans into a pot of boiling water on a stainless steel surface.
5. Finely cut your chosen veggies and set aside.
A person uses a kitchen knife to thinly slice a white vegetable on a wooden cutting board.
6. Preheat oven to 200ºC on fan bake. Transfer the marinated salmon onto a baking tray lined with baking paper.
A hand dips a piece of raw salmon into a bowl of sauce next to a baking sheet with another piece of salmon.
7. Bake the salmon on fan bake function for 8 minutes. Then change the oven to grill function and grill for 5 minutes.
8. Remove salmon from oven, and rest for 5 minutes
Two cooked salmon fillets on a baking sheet lined with parchment paper.
9. Assemble the bowls with rice, then a small handful of each veggie around the rice. Top with the salmon, spring onion, and drizzle with Kewpie Sesame Dressing.
A hand squeezes dressing from a bottle onto a vibrant poke bowl with edamame, red cabbage, cucumber, and miso salmon.

Item used for this recipe

A plastic container of Mama San brand Miso Paste with a red

mama san Miso Paste

Breathtaking colors of our planet
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A bottle of Mizkan Japanese Style Cooking Sake with a blue label featuring an image of cooked fish on a wooden plate.
A clear plastic bottle of Mama San's Sweet Rice Wine Mirin with a red cap and a blue label featuring a dish of meat.
A bottle of Mama San premium grade soy sauce with a dark blue label featuring an image of a small bowl of soy sauce.
A bag of Mama San Sushi Rice, featuring illustrations of assorted sushi rolls and orange circular branding.