Boil the salmon in miso soup. Even people who do not like it can eat
As for "heavy" near JR Harajuku Station, it is taught by people who love to eat, and the master, Kenzo Sato who has been loved by those people, has 40 years as a Japanese-style restaurant serving its own dishes. It has been operating beyond. Among various specialties, miso boiled in miso is a dish that seems to be "heavy yoshi". Speaking of persimmons, miso simmering is the standard, but the miso simmering of "heavy yoshi" persimmons is made in the way she was born after thinking what to do for people who are not good at eating food by Sato. You are It is a way of burning the rice cake with oil and simmering in "miso soup" for a long time. 
When I ask how to make it, I am surprised at the amount of the miso soup. You will not be able to see the wolf at all. Also, I was surprised that it boiled for a long time. Over time, the habit of salmon disappears, and it turns into easy-to-eat fish.
"I was born in Tokyo, but when I said that I ate as a child of miso boiled in miso, I put sugar in Shinshu miso and put the tori on the table. I don't think so good at that time The first time I thought it was delicious was the miso simmered in Nagoya at the time of study, so I can not forget this taste made with red miso, and since "heavy miso" I cook it with a side dish of rice, a souvenir and " 
Red miso has Haccho miso made with soybeans and cherry miso with rice miso. We use these two in a mixture in "Wai Yoshi". "I think that miso boiled in miso was originally a preserved food of much caught salmon. So, it is good way to make it on the land." 
Sato's idea is that there is a variety of ways to cook one dish. Not only kelp and bonito soup but also various ingredients depending on the food. Mr. Sato, who talks happily that “boiled cabbage in the soup stock is delicious,” does not seem to be interested in how to make traditional Japanese food. That's why I was born with a miso-boiled salmon for adults. 
Let's make the miso stew of salmon
1. Put flour on the chopsticks
Drop the head of the eyebrows, put out the internal organs, and drop it into two or three pieces. Cut into pieces that are easy to eat, in other words three or four. At home you can buy a slice and cut it. The good thing about this dish is that it doesn't have to be the season of salmon because it cooks for a long time. Put flour on both sides of the fillet and remove excess powder. 
2. Bake quickly with a lot of oil
Put oil in the pan and bake from the skin. I'm going to burn the fat part under the skin. It is sufficient that the surface hardens, and it does not have to pass through well. It has the effect of becoming hard to break when it is boiled by baking, and it is also hard to become crispy even with a small amount of oil. 
3. Remove the oil from the persimmon
Put the baked potato in boiling water and drain oil. The time spent in the hot water may be just a few seconds. Handle carefully so as not to break yourself. Even if you use a lot of oil and bake it, it takes a while to break off the oil. 
4. Put in the soup and simmer
Take the second soup using the rest of the soup stock, and put three oil-free chopsticks in the soup and start cooking. At home, you don't have to use as much of the amount of soup as this picture, but you need enough to completely hide all the fillets. If you don't have a soup stock, you can use water and sake. 
5. Take out the oil that came out
The heat is always low heat so that the surface of the soup shakes. It is easier to cook if you do not cover. A high heat may cause the salmon to break down or its taste may become muddy. If there isn't much oil, it's time to add miso. 
6. Add red miso and boil for 2 hours
Put red miso in the soup stock. Because the miso is hard, it melts well if it is added while straining with a jar. Boiled soup looks like miso soup. I put sugar in it to the point that I felt a little sweet and then boil it over low heat again. Always taste for a simmer for about an hour. Adjust the finish by the subsequent cooking method. 
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