Ingredients

(for large size “Fukkura-san”)

3-4 pieces  salmon filets

Salt and pepper

Sesame oil

1 small package  enoki mushrooms

(sauce)

3 tablespoons  dashi stock

2 tablespoons  soy sauce

1 tablespoon sake

1 tablespoon  grated ginger

1 tablespoon  mirin

a pinch of sugar

1-1.5 tablespoons  black vinegar

1 teaspoon  kuzuko (arrowroot powder), or katakuriko (porato starch)

2/3 to 1 cup  grated daikon, lightly drained

herb toppings such as mitsuba, scallion, etc.

lemon wedges

Procedure

1. 1.Season the salmon filets with salt and pepper and let them rest in the fridge for 15-30 minutes.  Combine the ingredients for the sauce in a small bowl.  Set aside.
   

2. 2.Bring the skillet of Fukkura-san over medium-high heat for 3 minutes.  Heat the sesame oil and sear the presentation side of the salmon filets until golden brown (2-3 minutes).
   

3. 3.Turn the filets over, and add the enoki mushroom over and around the filets.
   

4. 4.Stir the sauce mixture well again pour over the fish.
   

5. 5.Add the grated daikon over and around the fish.
   

6. 6.Close with the lid and cook for 5 minutes or until the fish is cooked through.
   

7. 7.Serve with your choice or herb toppings and lemon wedges.