Ingredients
¼ cup brown sugar
2 tbsp low-sodium soy sauce
2 tbsp miso soybean paste
1 tbsp sesame oil
14 oz salmon fillets, about 1-inch thick, sliced into two serving pieces
1 tbsp cooking oil
½ cup unsalted butter, diced into ½-inch cubes
2 tbsp ginger, peeled, julienned
1 tbsp shallots, minced
½ cup Momokawa sake, set 1 tsp aside
1 tbsp heavy cream
½ tsp fresh lime juice
pinch kosher salt
2 cups cooked rice
1 tbsp fresh chives, chopped
1 tbsp sesame seeds
Bonito flakes, (optional)
Preparation
Preheat the broiler.
In a bowl, combine sugar, soy sauce, miso, and sesame oil.
Stir together using a whisk.
Spritz a shallow baking dish with cooking oil.
Arrange the salmon fillets skin side down in the center.
Brush or spoon the miso glaze over the salmon.
Broil the fish for 10 minutes or until it flakes easily when forked.
Remove from the broiler and set aside.
Heat up a small saucepan over medium-high heat.
Place 1 cube of butter into the pan.
Sweat the ginger and shallots for about 2 minutes.
Add ½ cup of the sake to the saucepan.
Bring it to a boil, and reduce it by two-thirds. Do this for about 3 minutes.
Add the heavy cream.
Simmer on low stirring constantly for about 5 minutes or until thickened.
Add the pieces of cold butter to the sauce, one by one, whisking constantly.
Continue stirring the butter over low heat and let it emulsify creating a thick creamy sauce.
Once all the butter has been incorporated, remove the pan from heat.
Whisk in the remaining 1 teaspoon of sake and lime juice.
Season the mixture with salt to taste.
To assemble the dish, spoon sake butter on a plate as a base.
Scoop a serving of rice and place over the butter, followed by the glazed salmon on top.
Garnish with more sake butter, chives, bonito flakes and sesame seeds.
Serve hot and enjoy!
