Hokkaido Umami Burst
Introduction to Hokkaido Umami Burst
Hokkaido Umami Burst is an exquisite recipe that draws inspiration from the rich culinary traditions of Hokkaido, Japan's northernmost island. Known for its fresh seafood, dairy products, and agricultural produce, Hokkaido offers a unique blend of flavors that truly embodies the concept of umami—the savory fifth taste. This recipe combines these locally sourced ingredients to create a dish bursting with flavor and texture, perfect for a comforting meal.
Umami, a term coined by Japanese chemist Kikunae Ikeda in 1908, refers to the savory, brothy, and meaty taste found in foods like mushrooms, soy sauce, and aged cheeses. In this recipe, we leverage the natural umami present in ingredients such as [salmon](./salmon), [miso](./miso), and [shiitake mushrooms](./shiitake%20mushrooms) to create a satisfying culinary experience.
Ingredients
- Salmon - 2 fillets
- Miso paste - 3 tablespoons
- Shiitake mushrooms - 200 grams, sliced
- Soy sauce - 2 tablespoons
- Mirin - 2 tablespoons
- Sake - 2 tablespoons
- Hon dashi granules - 1 teaspoon
- Daikon - 150 grams, peeled and sliced
- Napa cabbage - 200 grams, chopped
- Butter - 50 grams
- Scallions - 3, sliced
- Garlic - 3 cloves, minced
- Ginger - 1 inch, grated
- Rice - Cooked, to serve
Preparation
Marinating the Salmon
Start by preparing the marinade for the salmon. In a bowl, combine miso paste, soy sauce, mirin, and sake. Whisk the ingredients together until smooth. Place the salmon fillets into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Preparing the Vegetables
While the salmon is marinating, prepare the accompanying vegetables. Rinse and slice the shiitake mushrooms. Peel and slice the daikon, and chop the napa cabbage. Set aside.
Cooking Process
Sautéing the Aromatics
In a large skillet over medium heat, melt the butter. Add the minced garlic and grated ginger. Sauté until fragrant, about 2-3 minutes.
Cooking the Salmon
Remove the salmon from the marinade, reserving the marinade for later use. Place the salmon fillets in the skillet and cook for about 4-5 minutes on each side, or until cooked through. Remove the salmon from the skillet and keep warm.
Sautéing the Vegetables
Add the shiitake mushrooms to the same skillet, followed by the daikon and napa cabbage. Sauté the vegetables until tender, about 5-7 minutes. Pour the reserved marinade over the vegetables, along with 1 teaspoon of hon dashi granules, and stir well.
Serving
Plate the cooked salmon on a bed of sautéed vegetables. Garnish with sliced scallions for a pop of color and freshness. Serve alongside a bowl of steaming rice to soak up the delicious umami flavors.
ENJOYING YOUR HOKKAIDO UMAMI BURST
To truly savor the Hokkaido Umami Burst, enjoy it with rice and a warm drink such as green tea, which enhances the umami experience. For a complete Japanese meal experience, consider serving the dish with a side of pickled vegetables or a light miso soup. With every bite, relish the interplay of the savory umami flavors!