For cooking one-person meal, the canned fish is very handy to have in the pantry. I try to stock canned salmon, tuna, sardine and mackerel when they are on special. This ‘Canned Salmon Miso Don’ can be cooked, of course, with fresh salmon fillet but fish are all very pricy in Australia. A small canned salmon is just good enough for this dish. AND the key ingredient for this dish is the butter. Why don’t you try and find out how good it is with miso.
Freshly Cooked Rice 1 serving
Canned Red/Pink Salmon 105g
Onion 1/4 *sliced
Cabbage Leaves 1 to 2 *cut to small pieces
Shimeji 20g *OR you can use whatever veggies you have
Butter 1 tablespoon
Miso Sauce Ingredients
Miso 1 tablespoon *dark or light colour
Sugar 1/2 tablespoon
Sake OR Water 1 tablespoon
Soy Sauce 1/2 tablespoon
- Drain the Canned Salmon and remove bones and skin if you wish. Break to small pieces.
- Make the Miso Sauce by mixing all ingredients in a small bowl.
- Heat Butter in a frying pan and cook vegetables. When vegetables are cooked, add Salmon and the Miso Sauce, simmer over a low heat for a minute or so, and let all well combined.
- Half fill a bowl with freshly cooked rice and cover it with the Salmon mixture.