Ii really liked this a lot. it will go into the rotation. I gave it a 4 not a 5 because the salmon quantity was not specified and so the cooking time was wrong and so it thru the timing of my entire meal off... over cooked the asparagus etc. although that can be remedied by simply adding more time the enxt time I cook this... and there will be a next time.
Another thing. it didn't specify what kind of furikake to use. I just thru the bits and dabs of my furikake bottles together. I am sure more people dont have 5 different flavors around like iIdo but.... if possible I would go with just a plain fumi or seaweed type. NOT a bonito or tomago style. I also did not use the wasabi type to make sure it didn't get too spicy for the kids..
with that being said, it was awesome.. even the DH who has a distinctly American palate loved it...
I served it with saifun ( bean thread) with a light mirin, tamari, sesame, oil, sesame seed , ginger garlic mixture.... nice and light with similar flavors but only having a hint of them to support the salmon not overpower it.
I also served sliced salted cucumbers for the kids and that went very well.
In summary, judge the salmon timing based on your steaks. this is a super yummy recipe. True taste of Hawai'i style Japanese.... Ono!
I too am searching for the perfect portagee bean soup as a taste of Hawai'i nei. This is close. but not quite. It is missing a middle maybe a green note...
I used regular not spicy sausage and 4 potatoes rather than 3. I also added an extra pint of water. Perhaps I added too much cabbage, a whole medium rather than a whole smal.l.. but needs garlic and salt and .... something that i havn't put my finger on. I added bay leaf.. perhaps a middle green, like oregano, or tarragon... but.... still havn't quite figured it out.
I will make it again, but I am still searching...
I did add a bit of garlic and a splash of garam masaa. Kids didn't care for it even when spinkled with cheese. Adults liked it and would definately make again. Like the other reviewers, I blended the veggies. and made a thick velvety soup. it looked much prettier that way. The next time i might make it with a larger portion of herbs that matched what I was serving for dinner. IN this case lemon herb salmon, a simple salad and breadsticks. The bread sticks were a fun way for the kids to explore the soup.
THere just wasn't enough flavor. I has to add much more garlic, thyme, salt and it still wasn't enough. I added soy sauce, and it helped, but overall I think I am just going to toss it. it is just kinda greasy blah. If it had better flavor I would call it rich... but here the mouth feel is just not enough. Plus the work of separating out the pieces of cartilage is extra work. I think I will stick with a bone in pork butt. The bones add flavor but are big and easy to remove.
Quick soaked the beans then put in crock pot with bullion. Didn't have bacon so subbed sausage. Used plenty of garlic and cumin. Very tasty. Will make again following overnight soak and bacon. You know, the recipe. This will go into rotation for sure.
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