Salmon and turnip simmered with salted malted rice" recipe, where the salted malted rice enhances the umami of the salmon!

Here is a recipe for "Salmon and turnip simmered with salted malted rice" in which the salted malted rice enhances the umami of the salmon. Served with mellow kabu nuts and crispy kabu leaves.

Salmon and turnip with salted malt

Ingredients (for 2 servings)

2 slices fresh salmon
3 turnips
2 tablespoons shio koji and sake
1/2 cup water

Salmon and turnip simmered with salted malt Directions

Cut salmon fillet into thirds. Put into a plastic bag, add 1 tablespoon each of salted malt and sake, lightly knead, remove air, close the mouth, and leave for about 10 minutes.


Wash and drain the turnips, separate the fruits and leaves, and cut the fruits into 6 wedges. Cut the leaves into 3-4 cm lengths.


Put the capsicum and water in a pot, cover with a lid, and bring to a boil, then lower the heat and simmer for about 3 minutes.


Arrange the salmon, skin side up, and add the remaining marinade in the plastic bag. Add the remaining 1 tablespoon each of salted malt and sake, cover with ovenproof paper and simmer for 5 to 6 minutes until the salmon is cooked.



Remove the drop lid, add the turnip leaves, and bring to a boil.

How do salmon and turnip with salted malt taste?

The salted malted rice enhances the umami of the salmon, resulting in a simple yet flavorful dish. The melting kabu nuts and crunchy kabu leaves provide a variety of textures. The red of the salmon, the white of the turnip, and the green of the turnip leaves give the dish a well-balanced coloring.