Salmon and eggplant create a perfect symphony
Five techniques and five tastes define Japanese cooking. The ingredients are either boiled, steamed, deep-fried, kept raw or grilled. In terms of taste, the cuisine, says chef Norimasa Kasaka, envelopes sour, spicy, salty, sweet and bitter flavour. In this recipe, salmon goes to the grill, while the deep-fried eggplant brings in another commonly used technique in Japanese cooking.
Salmon Saikyoyaki (with miso sauce)
150 gms salmon
60 gms eggplant
30 gms miso (soy bean) plant
10 gms soda
10 ml mirin (Japanese cooking wine)
For the garnish
10 gms salmon skin
Take a saucepan, put in mirin, sugar and miso paste. Cook it till the sugar melts. Cool the mixture. Put the salmon on that mixture for half an hour. Take out the salmon and grill it in charcoal grill. Deep fry the eggplant. Serve both together with miso sauce and garnish with the salmon skin.
Norimasa Kasaka, Japanese Chef De Cuisine at 19 Oriental Avenue, Shangri-La's – Eros Hotel, may be the master of sushi and sashimi. But when it comes to his personal calling, he says, he finds Thai curry hard to resist.