Bill DeSoto
Executive Chef
Royal Bank of Scotland

Bonito-Wakame Steamed Salmon

Ingredients

1/2 Japanese wild salmon
1 sheet Nori seaweed
1 pinch Japanese sea salt
1/4 cup Shelled blanched white Edamame beans
2 pinch Togarashi blend spice
1 tbsp Sesame oil
2 tbsp Seasoned rice vinegar
4 oz Dried Shiitake mushrooms
1 pack Fresh Enoki mushrooms
4 oz Wakame (dried seaweed)
2 oz Bonito flake
4 tbsp White miso paste
3 tbsp Yamashi soy sauce
1/2 cup White onion
1/2 cup White cabbage
1 cup Water

Preparation