Italian-Japanese Fusion: The Perfect Blend of FlavorsMiso and salmon complement each other perfectly. The creamy miso risotto is elevated with delicate hints of garlic and ginger.
In a bowl, combine 1 tablespoon of miso, 1 tablespoon of sugar, 1/2 tablespoon of soy sauce, and 1/2 tablespoon of sake. Mix well and set aside.
In a pan, melt butter and add garlic and ginger. Sauté over low heat until fragrant. Add risotto rice, milk, and 2 tablespoons of miso to the pan. Stir over low heat until the mixture thickens.
Continue to cook the risotto until the rice is tender and the liquid is absorbed, stirring occasionally to prevent sticking.
While rissotto is cooking, prepare the sautéed salmon:In a frying pan, heat olive oil over medium heat. Place the salmon in the pan, skin side down, and sauté until it is browned on both sides. Add the miso mixture to the pan and continue cooking until browned.
Place cooked risotto on a plate and top with sauteed salmon. Garnish with a drizzle of olive oil, black pepper and italian parsley.
Serve with boiled vegetables of your choice.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
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