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CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 9:51 PM
Tonight’s supper: Salmon and kimchi rice.
Rice: into the Zojirushi with konbu, togorashi, toasted nori, toasted black sesame, mirin, oyster sauce. (Remove konbu after, obvs)
Salmon is marinaded with mirin, soy, shio koji, kimchi brine, ginger, garlic, then slow broiled skin side up so it gets super crispy.
Kimchi is folded into the rice after the rice is done. I like the crunch from the raw kimchi.
Add additional nori and/or scallion for garnish.
Stupidly simple. Very tasty.
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Replies

CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 9:56 PM
Salmon and tuna are both strong enough to stand up to the shio koji treatment, but I wouldn’t do it with more delicate fish/seafood.
(It acts as a cheat to enhance umami and depth of flavour. Use it on beef/other meats to mimic an aging process).
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CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 10:37 PM
Upon reflection, I should have used sesame oil, not seeds. This isn’t the first time I’ve done this, and I only remember the resulting steamed sesame seeds are not great, even if they do impart the flavour I was looking for.
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Just this person, ya know?petrillic@hachyderm.io
Oct 10, 2026, 9:57 PM
@octothorpe how about a drizzle of la-yu? Mmmm also delicious sounding.
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CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 10:00 PM
@petrillic totally! I don’t generally stock it, as I make my own Szechuan style chilli oil and it overlaps, but you could totally make that happen.
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Just this person, ya know?petrillic@hachyderm.io
Oct 10, 2026, 10:02 PM
@octothorpe or if we are being “on trend” some yuzu kosho. Now I want salmon. If only it were available somewhere around here.
My preferred is skin on skin down on a non stick skillet until the skin is crisp. Roger didn’t like the skin so extra treat for me!
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CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 10:15 PM
@petrillic Same… Bill can’t really eat crunchy things (no teeth), so I volunteer his crispy salmon skin to my plate :-)
I will take some of it and chop it ultra fine (which he can eat) and add it back. I also finely chop the kimchi for him.
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Just this person, ya know?petrillic@hachyderm.io
Oct 10, 2026, 10:17 PM
@octothorpe the things we do for love
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CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 10:21 PM
@petrillic the sacrifices we make… ;-)
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CM Harringtonoctothorpe@mastodon.online
Oct 10, 2026, 10:17 PM
@petrillic if you’re not hipped to the trick: start with a cold pan as it’ll crisp up more consistently.
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