Salmon Miso Butter Teishoku

Steps

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1. 1
   Season both sides of the salmon fillet with a pinch of salt, let it sit briefly, then lightly dust it with flour.
   ▶ ≈0:57
2. 2
   Mix the miso, sugar, mirin, sake, soy sauce and black pepper together to make the miso sauce.
   ▶ ≈1:26
3. 3
   Melt the butter in a hot pan and pan-sear the salmon on both sides until golden and crisp while keeping the inside juicy.
   ▶ ≈2:33
4. 4
   Pour the miso sauce into the pan and let it coat the seared salmon; the flour crust helps the sauce cling and thicken nicely before removing from heat.
   ▶ ≈6:57
5. 5
   Cut the cabbage and steam it rather than boiling, which better preserves its natural sweetness and texture.
   ▶ ≈7:37
6. 6
   Whisk together the ground sesame, sugar, rice vinegar, soy sauce and sesame oil, then toss with the steamed cabbage to make the sesame salad.
   ▶ ≈7:55
7. 7
   Cut the daikon, carrot and onion into pieces, then simmer them together with the dried tofu in the dashi until the vegetables soften.
   ▶ ≈9:23
8. 8
   Turn off the heat, stir in the miso to finish the soup, then serve everything together as a complete teishoku set.
   ▶ ≈9:40