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Main course · Japanese

Salmon and Daikon Simmered in Soy and Mirin

25 min Serves 4 ~595 kcal/serving ~£8.20 (£2.05/serving) Dairy-freeKid-friendlyPescatarian

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Ingredients

  • 500 g salmon fillets
  • 300 g mooli (daikon radish)
  • 15 g fresh ginger, sliced
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 1 tbsp caster sugar
  • 300 g sushi rice

Nutrition (per serving)

Calories
595 kcal
Protein
32.4 g
Carbohydrate
73.4 g
of which sugars
11.5 g
Fat
17.4 g
of which saturates
3.9 g
Fibre
2.5 g
Salt
2.76 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Peel the mooli and cut into thick rounds.

  3. 3

    Put the mooli in a wide pan with the ginger, soy sauce, mirin, caster sugar and 250ml water. Bring to a simmer, cover with a lid slightly ajar and cook for 15 minutes until almost tender.

  4. 4

    Lay the salmon fillets on top of the mooli, spooning a little liquid over them.

  5. 5

    Cover and simmer for 8-10 minutes until the salmon flakes easily and is opaque all the way through and the mooli is fully tender.

  6. 6

    Serve the salmon and mooli over bowls of the rice, spooned with the reduced sauce.

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