Clothed in its distinctive turquoise label, the Koshi no Kanbai Junmai Ginjo “Sai” opens demurely with soft aromas of melon and custard fruit and is a story of three exquisitely balanced parts. An elegant, smooth first sip gracefully embraces the developing umami, before finishing on a clean and crisp note. The savoury depths of the soup stock merging with the delicious sake on the palate.
Inaba Shuzo’s Stella Junmai Daiginjo is a sophisticated package which entices you with the scent of the tropics -frangipani, lily and rambutan and silky, soft berry flavours. Its super smooth texture and gentle, sweet fruitiness are a great counterpoint to the rich salmon flavours in this dish and the saline edge of the dashi. Stella has a clean short finish which sets you up for another spoonful brimming with the tastes of Japan.
2 bags Fushino (Instant) Dashi
1 tbsp. soy sauce
150gm mixed mushrooms (shitake, king, oyster, enoki etc.)
3 radishes, finely sliced
100gm baby spinach leaves
1 tbsp. oil
200gm salmon fillets, skinless
1 tsp. togarashi seasoning (optional)
Sesame oil to finish
1. Prepare the dashi by bringing 800ml water to a simmer. Add 2 Dashi sachets.
Simmer for 4-5 minutes then remove the sachets and discard. Add the soy sauce, mushrooms, radish and spinach to the dashi broth and simmer for 4 minutes or until mushrooms have softened.
2. Meanwhile, heat the oil in a medium fry pan on medium heat. Sear the salmon fillets until desired doneness.
3. To serve, arrange vegetables in the base of 2 serving bowls. Add the warm dashi broth and top with the cooked salmon. Add a sprinkle of togarashi and a drizzle of sesame oil to finish. Enjoy with a glass of your favourite Sake.