Ishi Yaki Salmon Belly

Name: Ishi Yaki Salmon Belly
Cook time: 30 min
Total time: 30 min
Yield: Serves — 2 sharing
Cuisine: Japan
Ingredients: 4 teaspoons soy sauce; 80 ml (2½ fl oz) dashi; 3 tablespoons mirin; 1 hot stone for cooking; 1 teaspoon chilli garlic sauce; freshly cracked black pepper; 1 x 150 g salmon belly, boned

Preparation info

Serves —
2
sharing

Difficulty
Medium
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

Ishi yaki is a very old and traditional form of cooking on hot, dry stones. It is both a fun way to present a lovely belly of salmon and the stone imparts a distinctive terroir flavour through the fish. I serve this with my cucumber chilli pickle.

Ingredients

1 hot stone for cooking
3 tablespoons sake
4 teaspoons soy sauce</

Asia
Japan
Starter
Pescatarian

Method

Preheat the oven to 200°C (400°F). Place the hot stone in the oven for about 20 minutes to get completely hot. You can substitute the stone for an ovenproof frying pan. This dish is served at the table while it is cooking on the hot stone.

Combine the sake, soy sauce, mirin, da