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Japanisches Miso-Lachs-Tataki mit Edamame und Sesam-Dressing auf einem weißen Teller, garniert mit Sesam und Frühlingszwiebeln, daneben ein elegantes Roséglas mit Pinot Noir Rosé Mansion House Bay aus Marlborough, Neuseeland, leicht beschlagen.

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
Cook Time 10 minutes
Total Time 30 minutes
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
  

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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