Salmon with Spinach Doria with Miso Cream Sauce- 鮭とほうれん草のみそクリームドリア
Now that I’ve listed a few Doria recipes using everyday vegetables and meat, I’ve decided to post this great recipe that uses traditional Japanese ingredients like miso and dashi. If you don’t like salmon, you can use any white fish that has no bones!
Serves 3
450g warm rice
120g about 1 good size salmon filet, slightly salted
170g about ½ a bunch of spinach
½ green onion
1 ¼ cup milk
1 ½ cup dashi stock (hondashi with water)
80g white cheese
2 tbsp. mozzarella cheese
2 tbsp. miso
2 tbsp. sake ( you can find fairly cheap sake at the supermarket for cooking)
1 tbsp. butter
1. Take all the bones out of the salmon carefully. Cut into bite size pieces. Cut most of stems off the spinach. Slice the green onions thin.
2. In a small bowl, mix the milk and the dashi stock. In another small bowl, mix the miso and sake till smooth.
3. Melt butter in a 24cm frying pan on medium heat. When the butter melts, add the salmon. Once it browns and gets a little crispy, add the green onions. Do not burn the salmon!
4. Add the rice and mix with a wooden spoon till all the ingredients mix together. Cook. Add the milk and dashi stock mixture and stir till a slow boil.
5. Add the white cheese and the miso and sake mixture. Stir till the mixture thickens. Break off the spinach leaves in pieces and add to the mixture. Stir till a slow boil.
6. Sprinkle the mozzarella cheese on top and cover with lid for 1-2 minutes. When the cheese melts, take off the lid and cook for another 5 minutes. Serve.
