Recipe for the Most Delicious Salmon Batayaki from Cocina Nikkei
Nikkei (roughly a combination of Japanese and Peruvian cuisine) is one of the most popular cuisines at the moment. It is therefore remarkable that the cookbook Cocina Nikkei by Katinka Lansink Dodero is the first Peruvian Nikkei cookbook in the Netherlands. In fact, worldwide there is only one other Nikkei cookbook. Katinka immersed herself in the rich gastronomy and history of Peruvian-Japanese cuisine and joined various chefs in the Peruvian capital Lima, including Tomás Matsufuji (known from the Netflix series Streetfood Latin America – Peru). The book is packed with refined fusion recipes and atmospheric stories, backed by thorough research into a cuisine that until recently remained undiscovered in the Netherlands.
The recipe for Salmon Batayaki is fantastic, and we are delighted to share it.
How to make Salmon Batayaki
- First, blend all the ingredients for the butter with an immersion blender so that all the flavors can infuse. You only need a small amount of butter; you can keep the rest in the refrigerator for up to 3 weeks.
- Rinse the rice under cold running water until the water runs clear. Drain well.
- Remove the salmon from the refrigerator to come to room temperature.
- Preheat the oven to 200 ºC.
- Pour a little oil into a saucepan and sauté the ginger, garlic and salt.
- Add the rinsed and drained rice to the sautéed ginger and fry for 3 minutes over medium heat.
- Pour in the water, soy sauce and sugar. Stir well and bring the water to a boil.
- Turn the heat as low as possible, cover the pan and cook the rice for 12 minutes.
- Pat the excess moisture off the salmon with kitchen paper, rub it with a little oil and bake it for 7 minutes in the preheated oven.
- Remove from the oven and sprinkle with some furikake.
- Place the rice on the plates, add 1 tablespoon of miso batayaki butter and melt it with a blowtorch. You can also do this in a pan over very low heat. Sprinkle a little togarashi on top. Place the salmon on top, optionally serve with a wakame-cucumber salad, and serve.
Title: Cocina Nikkei
Author: Katinka Lansink Dodero
Price: 29,99
Publisher: Luitingh-Sijthoff
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