Tamagawa Salad

Ingredients

4 pieces (300g) salmon
salt
pepper
sake
4 potatoes (600g)
600g cabbage
(A) 2 osaji miso paste
(A) 2 osaji oyster sauce
(A) 2 osaji sugar
(A) 2 osaji tubed garlic
4 osaji butter
sesame seeds
black pepper

Steps

1. Potatoes -> Cut into small bite-sized pieces. Cabbage -> Cut into 1.5cm widths. Raw salmon -> Cut into bite-sized pieces, place in a plastic bag, rub in salt, pepper and sake, and coat with potato starch.
2. Prepare (A)
3. Place the potatoes in a heat-resistant container, cover loosely with plastic wrap, and microwave at 600W for 4.5 minutes.
4. Heat butter in a frying pan and fry the salmon.
5. Once the salmon is cooked on both sides, add the potatoes and cabbage. When the cabbage has softened, add (A) and stir fry until done. Sprinkle with sesame seeds and black pepper to taste.

Reference

Nadia