Japanese Breakfast Salmon (塩鮭)

Step 1

Add the water, mirin, and salt to a container with a lid and stir until the salt is completely dissolved.

Step 2

Place the salmon in the brine, cover, and refrigerate for at least 12 hours or up to 24 hours.

Step 3

When you're ready to prepare the salmon, remove it from the brine and use paper towels to pat the fish dry.

Step 4

You can grill the salmon in a toaster oven set to broil until the fish flakes easily, or you can pan-fry it.

Step 5

If you are cooking the salted salmon on the stove, heat a frying pan over medium heat and add a small amount of oil. Place the salmon skin-side down and let it fry undisturbed until you can see the salmon turn opaque about 1/3 of the way up the side.

Step 6

Carefully flip the salmon over and cook on the second side until it's cooked through. You can test it with an instant-read thermometer (it should read 140 F), or you can flake it with a fork (it should flake easily and be opaque all the way through).

Step 7

While the salmon is cooking, peel and grate the daikon. Drain the pulp in a strainer to remove excess water, and then plate the grated daikon with the salted salmon.