After I decided to end my search for sake at the commissary I had to brave the big bad elephant store Nakamura and have someone tell me doco (where) sake (salmon) is? I took my list of things I needed for my next few recipes and translated it to Japanese the best I could between my phrases book and my dictionary. Amazingly it wasn't that hard, I got niwatori dashijiru chicken broth, sake salmon, hachimitsu honey, komugiko flour, gyuniku dashijiru beef broth, rikis onions, chizu cheese, kechappu ketchup, miruku milk, tomagos eggs, budo abura grape oil, and wakegi shallots, Once it was time to find the sake I couldn’t tell which fish was which. Simply because almost everything from the butcher is pre-cut for you into bite-size and sake was one of them. On the other hand it was easier to prepare.
Question: Do you know what capers are? Answer: Un-ripened flower buds........
Well that’s what we had for dinner, flower buds and sake it was a whole lot better than I thought it would be. I suppose if you add sugar to anything it would taste pretty amazing but the combination of mustard, black pepper, capers, wine, sugar and butter made this salmon delightful. We will definetly have Spicy Salmon with Mustard and Brown Sugar Glaze again you should try it too?
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