Step 1

First sprinkle a pinch of salt over both sides of two pieces of salmon. (This is to help draw out the moisture.)

Step 2

Dry the salmon with kitchen paper.

Step 3

Cut the asparagus into thirds.

Step 4

Mix 100g miso paste, 2 tbsp sake, 1 tsp mirin and 1 tbsp sugar together until smooth.

Step 5

Put the salmon and asparagus into the mixture. Make sure everything is fully covered. (I use a ziplock bag to massage the sauce into the salmon and asparagus without getting my hands messy.)

Step 6

Leave it to marinate for approximately 6 hours. Some recipes recommend marinating for two days if you like an especially rich flavour but we're not that patient and 6 hours produces a perfectly delicious result.

Step 7

After the marinating period is up, take the salmon and asparagus out of the mixture and wipe it off using a paper towel. Make sure not to wash it with water, we want some residue from the marinade on the surface of the salmon and asparagus.

Step 8

If you're using daikon, take a small piece and grate it. This is to eat together with the salmon.

Step 9

Add 1 tbsp of vegetable oil to a pan and heat on low.

Step 10

Place the salmon in the pan, skin side touching the bottom first. Add the asparagus too.

Step 11

Fry for about 4 mins and flip the salmon, roll the asparagus onto it's opposite side to ensure even cooking. (Add an extra minute or so for thicker cuts of salmon.)

Step 12

Cook for another 3 mins on the other side. The miso marinade left over on the surface of the salmon and asparagus should be a little caramelized or burnt looking, do not fear, it's supposed to be like that!

Step 13

Best served with rice. I recommend serving as a Japanese teishoku meal set with miso soup, salad and pickles.

Step 14

Enjoy!