Pn-Fried and Steamed Salmon and Cabbage

Pn-Fried and Steamed Salmon and Cabbage

The cabbage is tender and crispy. The salmon is fragrant and moist. It's seasoned with shio-konbu, so it's very easy. Yet it's a dish packed with umami.

Ingredients: 4 servings

Raw salmon
4 pieces
1/4 (200 g)
Shimeji mushrooms
1 pack (100 g)
10 g
Bonito flakes
1 small packet (3 g)
Cooking sake
1 to 2 tablespoons
Salt and pepper
a small amount of each
Ponzu (optional)
To taste


1. Sprinkle the salmon with salt and pepper. Cut the cabbage up into large pieces (slice the core part thinly). Cut the stem end off the shimeji mushrooms and shred.
2. Heat sesame oil in a pan. Pat the salmon dry and pan fry with the skin side down over high heat.
3. When it's golden brown, turn the salmon pieces over to cook the other side. (You don't have to cook them through.)
4. Wipe excess oil from the pan with paper towels. Throw in the cabbage.
5. Add the shimeji mushrooms, shio-konbu, bonito flakes, and sake in that order. Cover with a lid and let steam over low heat for 2-4 minutes.
6. When they have wilted, mix the cabbage, shimeji mushrooms, shio-konbu, and bonito flakes together lightly. (Don't touch the salmon too much, or it will fall apart.)
7. Line the serving plates with the cabbage and mushrooms, and place the salmon on top. If you like, pour ponzu sauce.

Story Behind this Recipe

I wanted to create a main dish with lots of cabbage.