A classic Japanese teishoku featuring grilled salmon, tsukemono (pickled vegetables), miso soup, and rice. This meal is a harmonious blend of flavors and textures, offering a true taste of Japan.
Prepare the salmon: In a bowl, combine soy sauce, mirin, sake, and sugar to make a marinade. Marinate the salmon fillets for at least 30 minutes.
Prepare the tsukemono: In a small bowl, mix rice vinegar, sugar, and salt. Add sliced daikon, cucumber, and carrot to the mixture and let it sit for at least 30 minutes to pickle.
Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker.
Make the miso soup: In a pot, heat the dashi stock over medium heat. Once hot, whisk in the miso paste until dissolved. Add the chopped green onion and keep warm.
Grill the salmon: Preheat a grill or grill pan over medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes on each side, or until cooked through and slightly charred.
Plate the meal: Serve the grilled salmon alongside a bowl of rice, a serving of miso soup, and a portion of tsukemono. Garnish with sesame seeds and blanched watercress.
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