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Steamed Salmon Casserole with Yuba
An individual bowl layered on kombu with tofu, yuba, salted salmon, shiitake, enoki and chrysanthemum greens, splashed with sake and steamed hard for ten minutes; ponzu, green onion and chile radish go on at the table, and the broth left in the bowl is the prize.
- YieldServes 1 (multiply per guest)
- Hands-on25 min
- Total48 min
- Difficulty
Ingredients
- 1 piecekombu, about 6.5 cm square, wiped with a damp cloth
- 150 gtofu (half a block)
- 4 gdried yuba (soy milk skin)
- 150 gsalmon fillet, skin on
- 1 pinchsalt
- 1fresh shiitake mushroom, wiped, trimmed and halved
- 35 genoki mushrooms (about a third of a bunch), root end trimmed, rinsed
- 4 sprigsedible chrysanthemum leaves (shungiku) or spinach, washed and trimmed
- 6raw ginkgo nuts, shelled, peeled and slicedoptional
- 1 slicelemon, cut thin, seeds removed
- 2 tbspsake
to serve
- 3 tbspponzu sauce
- 1 tbspgreen onion, finely chopped and rinsed
- 1 tbspred maple radish (momiji oroshi): grated daikon mixed with a little dried red chile
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