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Chef’s RECIPE@ホーム

Sockeye salmon dressed with tofu and white miso

Fish Filet

Snack or Appetizer

Sparkling Wine

A colorful blend of fresh persimmon and sockeye salmon in a rich sauce of tofu, white miso, and sesame.

Processed seafood used

Ebisu SasaokaTakatsugu Sasaoka

Sasaoka was initiated into the culinary world at Hasegawa, a venerable Japanese restaurant in Akasaka, Tokyo. Being warned that it would take a decade to master Japanese cuisine only made him more determined to do so. He continued to hone his skills under Ryoji Yoshiwara at Kawasaki, another respected Akasaka restaurant. Yoshiwara was a student of Yoshio Yoshida, who in turn studied under Ryosanjin Kitaoji, making Yoshiwara and Sasaoka direct heirs to Ryosanjin’s craft. Sasaoka went on to work at Ichiraku and Hishinuma before opening his own restaurant, Sasaoka, in 1997.

Cooking time
40 minutes
Total servings
Cooking time
40 minutes


Sockeye salmon fillet
100 g
Simmered shiitake*
Dashi kombu
A small amount (chopped)
1/4 bunch
Tofu and white miso dressing*
As desired
* Tofu and white miso dressing
Tofu: 1 block (drained) Dashi stock: 25 ml Usukuchi soy sauce: 3 ml Sugar: 15 g Nerigoma (sesame paste): 10 g (Combine ingredients and mix together)
* Simmered shiitake
Shiitake: 8 mushrooms Dashi stock: 300 ml Koikuchi soy sauce: 6 ml Sugar: 18 g (Simmer until all the stock is absorbed)


  1. Cut the salmon into bite-sized pieces, and then age them using the kombu-jime technique.
  2. Cut the cucumber into bite-sized pieces, soak them in salt water, and then squeeze them dry with a cloth.
  3. Cut the simmered shiitake and persimmon into bite-sized pieces.
  4. Boil the ito-mitsuba and cut it into 3 cm lengths.
  5. Combine all ingredients on a plate and pour the tofu and white miso dressing over the top.


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