Lightly drain off the water from the tofu and slice into bite-sized pieces. Slice the onion thinly lengthwise with the grain, and cut the carrot in half lengthwise then slice thinly into half-moon shapes.
Put the dashi, sake, mirin, soy sauce and ginger slices into a frying pan, add the onion and carrot, and turn on the heat.
When it comes to a boil add the salmon and tofu, put on a lid and simmer for about 10 minutes at low-medium heat. (After about 5 minutes, take the lid off the turn the salmon over.)
Turn off the heat and let it sit for a while to allow the flavors to be absorbed.
Story Behind this Recipe
I combined the fall salmon that's in season now with tofu to come up with this hearty dish.
I used onions and carrots as the vegetables here but I think it will be delicious simmered with mushrooms or daikon radish, potatoes or yams too.