Salted Salmon Simmered with Grated DAIKON Radish (Shio-jake no Mizore-ni)
4 cut salted salmon, mildly seasoned (sake, ama-jio)
1/2 daikon radish
8 Japanese pepper (shishitou)
red pepper mixture (shichimi tougarashi)
1 yuzu citron			shishitou	yuzu
dried kelp (dashi-kobu)
2 tbsp sake
2 tbsp light soy sauce (usukuchi)
1. Soak the salted salmon in ample boiling water until the surface changes to white, and soak in cold water. Remove excess moisture from the salmon with paper towel. 2. Grate the daikon radish. 3. Place the dried kelp and salmon with 3 cups water in a pan. Simmer over high heat. When it brough to a boil, skim off the scum and simmer over medium heat. Add sake and light soy sauce, simmer for another minute and add grated daikon radish. 4. When it brought to a boil again, add the Japanese pepper. Sprinkle red pepper mixture before turn off the heat. 5. Dish up the salmon in individual dishes, pour the soup and place shreded yuzu citron rind on top. Serves 4