For the Grains
- 1 Cup Farro
- 1 Cup Barley (We use Mugi Mochi- Japanese Barley)
- Combine the farro and barley in a Kamado-san donabe (rice and grain cooking donabe) or heavy pot. Rinse in several changes of water.
- Add 4 cups of water and allow to soak for 30 minutes to 1 hour.
- Cover with the lid and bring to a simmer on the stove. Allow to simmer for 20 minutes covered and then turn off the heat.
- Allow another 20 minutes to continue to cook and hydrate. Fluff with a rice paddle or spatula and rewarm if necessary, draining any excess moisture.
For the Salmon
- 4each 3-4oz Portions of Salmon
- ½ Cup of Shio Koji (or liquid shio koji: http://www.hanamaruki.co.jp/english/liquidshiokoji.html)
- Place the portions of salmon in the shio koji for 1-2 hours.
- Remove and wipe off the excess liquid.
- Grill or saute the portions over medium heat being careful not to overheat and burn the shio koji on the surface.
For the Roasted Carrots
- 1 bunch of young carrots (we use Kyoto kintoki carrots from our farm)
- 2 cups grapeseed Oil
- 2 Tbs. Shio Koji or Liquid Shio Koji
- Wash the carrots and remove the tops.
- In a sauce pot heat the oil (325F) and submerge the carrots.
- Simmer until cooked through and lightly browned.
- Carefully remove and toss in the shio koji.
- Allow to cool and marinate in the shio koji and reheat in a clean pan or the oven for service. Before re-heating cut into 1-2” lengths.
For the Simmered Greens
- 1 bunch Tat Soi, Bok Choy, Komatsuna or other Similar Greens
- 1 qt Dashi
- 2 oz Mirin
- 2 oz Sake
- 2 oz White Soy Sauce, Tamari, or Soy Sauce (we use white tamari)
- Trim the greens and wash thoroughly.
- Warm the dashi below a simmer.
- In a separate pot combine the mirin and sake and warm over medium heat. Reduce the mixture slightly to burn off the alcohol but do not boil.
- Add the mixture to the dashi and season with the soy sauce.
- Add the greens and very lightly simmer for 2-3 minutes (do not boil).
- Remove from the heat and allow the greens to rest in the warm liquid and absorb the flavor.
Portion the grains into the bowls and top with the salmon, roasted carrots, and simmered greens. Garnish with your favorite Japanese style pickles or kimchi, roasted sesame seeds (iri goma). Optional- add a spicy component such as la-yu, kansuri, gochujang, or sriracha.
Recipe Courtesy of Kyle Connaughton of 3 Michelin-starred SingleThread.
Kyle Connaughton Chef Feature.
Image © Eric Wolfinger