1 cup mirin
2 cups Ty-Ku Black sake
½ cup sugar
2-inch knob ginger, smashed with side of knife, plus ¼ cup peeled and very thinly julienne for garnish, soaked in a small bowl of water
1 1/3 cups water
2 cups shiro miso
4 salmon steaks, about 1-inch thick 4-6 oz. skin-on, pin bones removed
2 tablespoons unsalted butter
2 cups sugar snap peas, trimmed
½ bunch of chives, cut in 2-inch long batons
kosher salt and freshly ground black pepper to taste
1. In a large, wide stockpot over medium-high heat, add the mirin, sake, sugar, ginger, and one cup of water. Bring to a simmer.
2. Place the miso in medium heat-proof bowl, and ladle in some of the simmering broth to thin out the miso.
3. In the stock pot, add the salmon steaks, then stir in half of the miso mixture. Add a little more sake if necessary to bring the height of the liquid to the top of the salmon steaks.
4. Simmer, uncovered, for about eight minutes or until salmon is barely cooked through. At this point, incorporate the remaining thinned miso and allow to heat briefly.
5. While the salmon braises, in a medium sauté pan over medium-high heat, add the remaining 1/3 cup water, melt the butter and add the sugar snap peas, seasoning to taste with salt and pepper. Cook 3-4 minutes until the peas are bright green but still crunchy. Remove from the pan.
6. To plate, place a salmon steak in the center of a large serving bowl, top with one quarter of the peas, then ladle about a half cup of the cooking broth over the salmon. Top with chive batons and the drained ginger julienne. Repeat with remaining salmon, peas and garnish. Serve immediately.
TY KU Black SakeA Super Premium Junmai Ginjo Sake brewed & imported from Nara, Japan - the birthplace of sake. TY KU Sake Black is rapidly becoming the most popular sake in the U.S with its unparalleled quality, taste & style. Crafted from sake rice that is polished so only 55% of the grain remains, a process which removes impurities and refines taste. Recipient of prestigious awards & accolades including the 5 Star Diamond Award, Gold Medal (S.F. Wine Competition). The Junmai Ginjo classification represents the top 6% of all sake in the world.