Steps

1. Arrange the Autumn Salmon 2 pieces (200g) skin-side up in a tray.
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2. In a small bowl, combine Sugar 1 tsp and Salt 1 tsp and mix.
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3. Sprinkle the mixed salt and sugar evenly over the salmon, flip, and sprinkle on the other side, ensuring it's well-coated. [Secret Tip!] The osmotic pressure from the salt and sugar will draw out excess moisture and any fishy smell. The skin is the part that smells the most, so apply more to the skin.
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4. Let it sit in the refrigerator for 10 minutes to draw out excess moisture.
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5. After 10 minutes, lightly rinse the salmon under water to wash off the surface moisture. Pay special attention to washing the skin thoroughly.
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6. Carefully pat the salmon dry with paper towels.
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7. Remove the core from the cabbage and cut it in half lengthwise.
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8. Cut into halves again for easier handling, and then roughly chop into bite-sized pieces.
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9. Place the chopped cabbage into a salad spinner.
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10. Wash and thoroughly drain the water. [Secret Tip!] If you don't drain the water well, it will become too soupy when steamed.
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11. Trim the tough, woody ends from the Enoki Mushrooms 1 pack.
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12. Break them apart into bite-sized pieces by hand.
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13. In a bowl, combine Miso 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, and Mirin (Sweet Rice Wine) 2 tbsp. Mix well until dissolved.
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14. Lightly oil a frying pan and heat over medium-low heat.
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15. Place the pre-treated salmon skin-side down in the heated pan. Press down with a spoon to prevent the skin from curling as it fries.
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16. Once the skin is browned, flip the salmon and immediately turn off the heat. Remove the seared salmon from the pan. [Secret Tip!] Searing the skin first helps remove any fishy smell. The oil left in the pan from searing the fish can also be smelly, so clean the pan thoroughly.
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17. Clean the frying pan, return it to medium-low heat, and add a little oil.
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18. Add the separated enoki mushrooms to the heated oil, add a pinch of salt, and stir-fry briefly. Once softened, set them aside in a bowl.
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19. Return the frying pan to medium-low heat and add oil.
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20. Add the drained cabbage, add a pinch of salt, and gently toss to cook briefly without overcrowding. [Secret Tip!] Lightly cooking the cabbage makes it easier to steam and prevents it from becoming watery.
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21. Once the cabbage has wilted and reduced in volume by about half, turn off the heat.
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22. Arrange the stir-fried enoki mushrooms and the seared salmon on top of the cabbage.
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23. Pour the prepared miso sauce evenly over everything.
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24. Heat over low heat until it starts to gently bubble, then cover with a lid.
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25. Steam for 5 minutes. [Secret Tip!] The sake will make the salmon wonderfully tender, and the savory juices released from the salmon will infuse into the cabbage and enoki mushrooms, making it delicious.
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26. After 5 minutes, turn off the heat. Serve directly from the pan or transfer to individual plates.
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