Salmon, Shiitake and Watercress in Smokey Garlic Black Vinegar Sauce
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Cooking tools:
- Donabe
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Whisk
- Plastic wrap
- Paper towel
- Measuring spoon
- Serving bowl
Ingredients
- 1 teaspoon honey
- 2 tablespoons Japanese black vinegar (can substitute with rice vinegar)
- 1 1/2 tablespoons smoked soy sauce (can substitute with tamari soy sauce)
- 1 clove garlic, finely grated
- 1/2 teaspoon freshly ground black pepper
- 1 pound (450 g) salmon filet (skin off), cut into 6 to 8 pieces
- 2 tablespoons liquid shio-koji (can substitute with 1 teaspoon sea salt)
- 1 tablespoon extra virgin olive oil
- 5 oz (150 g) medium shiitake mushrooms, bottom end trimmed and cut in half
- 2 tablespoons sake
- 1 bunch watercress, cut into 1″ (2.5 cm)
- Sliced dry chili (can substitute with red chili flakes), for serving
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