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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Salmon Skin Daikon Oroshi

Wednesday, December 15th, 2010
Salmon skin is an under utilized ingredient. To me it's like the bacon of the fish when crisped up nicely. Often, I see it left as a scrap on plates because like undercooked bacon, it's not so good. My mantra, at least concerning salmon, is "Say Yes to Salmon Skin!" This recipe is something my mom came up with when I was a kid and I didn't quite appreciate it until I was an adult. I don't think I disliked it as a kid but at some point it went from blasé to yum! You don't have to seek out salmon just for the skin, but when you have a recipe like the shake gohan recipe where you would normally discard the salmon skin, use it in a side dish.

Ingredients (2 servings)
2 pieces of salmon skin
2-3 inches of the top of a daikon
3 tsp. soy sauce (1.5 per serving)
2 lemon wedges (1 per serving)

Directions
1) Put the salmon skin in a toaster oven and put it on the broiler setting or use the broiler in your oven. Toast in the oven until the salmon skin is nice and crispy. It usually will bubble up but sometimes it won't so make sure you check it so that it doesn't burn.
2) Chop up the salmon skin (now salmon bacon) into strips. (see photo below)
3) Grate the daikon to make daikon oroshi. (See daikon grater for more info on daikon and how to grate it).
4) Serve the daikon oroshi into two bowls, top with salmon skin, a piece of lemon for garnish.
5) Squeeze the juice of one lemon wedge into each bowl and drizzle with soy sauce.

Use the top portion of the daikon for daikon oroshi. It's the sweetest part of the daikon.
Daikon ororshi_Lemon_Salmon_top daikon

Even though the salmon was cooked with the skin on, it needs to be cooked once more! Crisp the salmon skin in a toaster oven or a regular oven on broil.
Daikon ororshi_Lemon_Salmon_bake skin

When the salmon skin is done it will be crispy like good bacon.
Daikon ororshi_Lemon_Salmon_Salmon skin

Chop into strips.
Daikon ororshi_Lemon_Salmon_chopped

Top the daikon oroshi with the salmon skin and a piece lemon. Squeeze lemon juice over it.
Daikon ororshi_Lemon_Salmon_arranged

Add the soy sauce. This side goes particularly well with deep fried food but it goes with anything.
Daikon ororshi_Lemon_Salmon_soy sauce

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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