Step 1

The day before your meal start preparing your salmon. Take a salmon fillet of any size and pat dry with kitchen roll. Sprinkle both sides of the salmon liberally with salt. (If you have cooking sake, pour some over the fish and spread before applying the salt to reduce the possible fishy smell.)

Step 2

Wrap your salmon in paper towel again and leave in the fridge to rest overnight. If possible put it on a wire rack or colander on a plate, this will help to stop it getting soggy as the water is removed by the salting process.

Step 3

The next day, start to prepare your rice about 40 minutes before you want to eat. If you have not cooked Japanese style rice before, check out Japan Centre's recipes for white and brown rice. You will also want to take your natto out of the fridge and start soaking the wakame seaweed for your miso soup about now.

Step 4

While your rice is cooking, stick your salmon under the grill and fire up a frying pan to make your tamagoyaki. You want to grill your salmon for about 15 minutes, depending on the size, or until it’s firm to the touch.

Step 5

Put your tamagoyaki and salmon to one side for a few minutes. Start boiling the water for your goma-ae sesame salad and miso soup. In the mean time, chop up the tofu for the soup and the vegetables for the salad.

Step 6

Make your miso soup and sesame salad now. We suggest using miso soup with added dashi for this recipe to make things a little bit less complicated. When your miso soup is ready, begin to plate up all the other items.

Step 7

When everything else is ready, put your natto in a bowl, add the sauce sachet and stir well. You are now ready to enjoy your home-style meal.