Japanese Miso Salmon Tataki with Edamame & Sesame Dressing

Japanese precision meets New Zealand wine

Wine from New Zealand and a classic miso salmon tataki—it’s a meeting of two worlds that click from the very first bite. Tataki is a Japanese cooking method in which fish or meat is seared briefly at high heat so that it is browned on the outside while remaining raw and tender on the inside—a technique that guarantees maximum flavor development with minimal heat exposure. The miso glaze gives the salmon a deep, sweet-salty umami note that is unmatched in Japanese cuisine. Add to that crisp edamame and a nutty sesame dressing that completes the dish with its freshness and lightness. This recipe is quick, elegant, and impressive—perfect for an evening when you want to serve something special.

Ideal wine pairing: Mansion House Bay Marlborough Pinot Noir Rosé (Marlborough, New Zealand)

A miso salmon tataki with edamame and sesame dressing calls for a wine that complements the sweet -salty depth of the miso glaze, respects the delicate texture of the medium-rare salmon, and elegantly complements the nutty freshness of the sesame dressing—and this exceptional Pinot Noir Rosé from Marlborough, rated 93 points and 5 stars by Wine Orbit, achieves exactly that with astonishing harmony. The grapes were machine-harvested, gently pressed after 2–3 hours of skin contact, and fermented at a cool 12–15°C in stainless steel tanks—a vinification process that preserves the primary fruit aromas in their purest form. In the glass, it glows with a vibrant, clear rosé hue tinged with salmon pink, and the nose is vibrant and inviting: watermelon and strawberry meet a soft peach note—aromas that beautifully mirror the sweet component of the miso glaze. On the palate, it is juicy and elegantly balanced, with delicate notes of strawberry and spice on a soft, silky texture—dry with just 1.28 g/L of residual sugar. The crisp acidity of 5.92 g/L cuts precisely through the nutty sesame dressing and brings the umami depth of the miso into a fresh, lively balance. The tasting notes explicitly recommend smoked fish as the ideal pairing—with salmon tataki, the pairing takes it a step further. The finish is crisp, refreshing, and long—a wine that elevates this Japanese dish to a new level with New Zealand elegance.

The recipe:

Japanese Miso Salmon Tataki with Edamame & Sesame Dressing

Quickly seared salmon with a sweet-and-salty miso glaze, served with crisp edamame and a nutty sesame dressing—Japanese precision on a plate, a true delight when paired with New Zealand wine.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Fish dish, Japanese cuisine

Servings 2 people

Calories 580 kcal

Equipment

• Gusseisenpfanne oder Edelstahlpfanne
• Schneidebrett und scharfes Messer
• Rührschüsseln
• Pinsel für die Glasur
• Kochtopf für Edamame
• Feinsieb
• Küchenthermometer (optional)

Ingredients

  

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FOR THE SALMON TATAKI:

• 2 Salmon fillets approx. 180 g each, sashimi-grade, skinless
• 2 tablespoon white miso Shiro Miso
• 1 tablespoon of mirin
• 1 tablespoon of sake or dry white wine
• 1 teaspoon of honey
• 1 tbsp soy sauce
• 1 A tablespoon of neutral oil for sautéing
• Fleur de sel

FOR THE SESAME DRESSING:

• 2 tablespoon of tahini or roasted sesame paste
• 2 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 Teaspoon sesame oil roasted
• 1 teaspoon of honey
• 1 teaspoon of fresh ginger grated
• 2 –3 tablespoons of water for thinning

FOR THE SIDE DISHES:

• 150 g Edamame Frozen, thawed, and peeled
• 1 tablespoon of toasted sesame seeds
• 2 spring onions cut into thin rings
• 1 teaspoon of black sesame seeds for garnish
• Fresh cilantro or shiso leaves
• 1 lime cut into strips

FOR THE RICE:

• 200 g Sushi rice or jasmine rice
• 400 ml Wasser
• 1 teaspoon of rice vinegar
• ½ teaspoon of salt
• ½ tablespoons of sugar

Instructions

 

PREPARATION:

• For the miso glaze, whisk together the miso, mirin, sake, honey, and soy sauce until smooth.
• Pat the salmon fillets dry and brush them all over with the glaze.
• Let it marinate for 15 minutes at room temperature.
• To make the sesame dressing, mix together the tahini, soy sauce, rice vinegar, sesame oil, honey, and ginger, then thin with water until it reaches a creamy, pourable consistency.
• Rinse the rice, bring it to a boil in water, reduce the heat to low, and let it soak for 12 minutes.
• Stir in the rice vinegar, salt, and sugar.

COOKING STEPS:

• Heat a cast-iron skillet over high heat until it begins to smoke slightly.
• Add the oil and sear the salmon fillets over high heat for just 45–60 seconds on each side—until golden brown on the outside but still tender and rare on the inside.
• Remove from the pan immediately and let rest briefly.
• Blanch the edamame in lightly salted water for 2 minutes, then drain.
• Cut the salmon across the grain into slices about 1 cm thick.

SERVE:

• Shape the rice into a compact mound on the plate, or arrange it loosely.
• Arrange the salmon slices in a fan shape on top or next to it.
• Arrange the edamame around the salmon.
• Drizzle the sesame dressing generously over the salmon and edamame.
• Sprinkle with toasted and black sesame seeds, sliced green onions, and fresh cilantro.
• Add lime wedges and fleur de sel.
• Serve immediately.

SIDE DISHES:

• Miso Soup with Tofu and Wakame
• Pickled ginger
• Steamed Gyoza with Ponzu Dip

Nutrition

Calories: 580kcalCarbohydrates: 46gProtein: 42gFat: 22g

Keyword Edamame Sesame Dressing, Japanese tataki, Mansion House Bay, Miso-Glazed Salmon, Rosé Salmon, Salmon Tataki, Wine from New Zealand, Wine Pairings for Japanese Cuisine

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