As I do–eat a really good dinner in a nice restaurant then try to copy it at home– this dish is no different. It’s a copycat recipe from the salmon dinner I had at Morimoto Asia in Disney Springs not too long ago. Alright, maybe not a total copycat because I have no idea what they actually put in their glaze, but it’s my version of the red miso glazed salmon in dashi broth with steamed baby bok choy.
I took a girls’ trip to Disney with my sister and best friend recently and one of our nights while there we ate at Morimoto Asia in Disney Springs. If you’ve ever watched Iron Chef America, you know who Chef Masaharu Morimoto is. If you haven’t, Google. I’ve heard really good things about the food and had been wanting to eat there for quite some time so finally the opportunity presented itself. The exterior of the restaurant is lined with lights so it stands out in the midst of the chaos that is Disney Springs. It’s lovely. Inside the dark decor with intricate light installations sets a mood of serenity and calm (the complete opposite of what you come in from). I’ve never been to Japan, but I almost felt like I walked into the country when I entered the restaurant.
Ok moving on to the important stuff: the food. I honestly don’t remember what my sister and friend ordered, but I think Korean bbq ribs was one dish and some fried rice as a side…I tried it and remember it being really delicious. My entree on the other hand, I remember quite well because it was the best salmon I’ve ever consumed.
“Red miso glazed salmon with wilted bok choy, shaoxing gastrique, grilled rice cake, Morimoto dashi broth.” – straight off the menu
My sister doesn’t even like salmon and she enjoyed the bite I gave her! So when I got home from that trip, I started to crave the salmon. Surely I could find a way to make some version of it! And I did. Like my dishes usually are, it came out way less pretty but still oh so good. That’s what matters, right? Here is my recipe for red miso glazed salmon and a very basic dashi broth. Measurements are rough because I add and taste as I cook. If I come up with more specific measurements, I’ll update the recipe.
Red Miso Glazed Salmon with Dashi Broth
- Salmon Filets (4, skinless)
- Red Miso Paste (2-4 Tbs) – found this at my local Asian market–which surprisingly this small town has
- Mirin (4-7 Tbs) – again, I found this at my local Asian market
- Olive Oil (2 Tbs)
- Crushed Garlic (about 3 cloves, more if you’re a garlic fanatic)
- Black Soy Sauce (2 Tsp)
- Optional: Chopped Green Onion
Very basic, found the ingredients in the Asian market, which lucky for me had everything together based on what you were making, so they had a dashi section.
- 1 qt Water
- Dashi Kombu
Then I made sticky rice (I failed miserably at the grilled rice cakes and haven’t tried since. I will one day) and steamed some baby bok choy.
- Whisk together the Miso Paste, Mirin, Olive Oil, Crushed Garlic and Black Soy Sauce until a thick liquid forms. Taste it every now and then as you add ingredients and whisk to make sure there’s a balance of sweet and salty.
- Marinate salmon in the glaze and let sit for at least 30 minutes–longer if you have the time. Preheat the oven to 450ºF and cook the salmon for 15-17 minutes depending on how done you like your salmon.
- In a pot, heat up the water for the broth over medium heat and add the Kombu. I use only a few pieces because I find it makes the broth incredibly fishy tasting otherwise. Remove the Kombu just before the water comes to a boil. Then add the Katsuobushi and let simmer for about 2 minutes. Turn off the heat and let rest with the Katsuobushi for a few more minutes. Once the broth has cooled off a bit, strain through a fine sieve and keep in a warm place for serving.
- Cook the rice according to the instructions on the package. Steam the bok choy for about 5 minutes with a little salt.
- Plate: broth, rice, bok choy, salmon. Enjoy!