Hi DJ, I'm glad to it was helpful! I think originally the idea was dry the salmon out for bento as lower moisture = lower chance of spoiling, but these days most people carry their bentos in an insulated bag with ice packs it's not as big of a deal. Cool idea with the scrambled eggs, sounds like a quick alternative to tamagoyaki. I also use this sear then steam method to make my roast beef https://norecipes.com/wagyu-roast-beef-bowl/

In reply to Marc.

Excellent advice, as usual, sensei! Due to the brine, there is that moderate risk of dryness depending on the cut. And if one is using this for bento, that dryness gets potentially....um, even dryer =). This quick steam hack really does the trick. I've often found that cooking dishes with two or three different techniques can bring out the best of all worlds (medium sear+brief steam in this case, parboil+ice water bath/drain/dry+quick high sear for veg, etc.). I applied this trick to scrambled eggs (2) this morning: when 3/4 ready, I added 2 TBL of water mixed with 1/8 TSP dashi power, covered, then cranked up heat for about 30-45 seconds. The result was my best scrambled ever: Maillard and caramelization (I use some sugar and cream) were spot on, and the eggs really "souffléd" at the end with the intense steam. The extra notes of dashi umami didn't hurt either. I'm going to see what other dishes might benefit from this brief but intense almost pressure-steaming at the end, like your salmon and like my preferred gyoza cooking method. Maybe some chicken dishes (with pan wiped clean between sear and steam)? Much obliged, Marc!

Hi DJ, glad to hear this was helpful! Lately I've been using a method of lightly pan frying, flipping and steaming (with just a little water added to the pan) to cook this because it makes the salmon more tender and moist. Not traditional for sure, but it's something to try if you have a chance.

Elegant every-day dish that I'd eaten so very many times in Japanese homes, but always fell short replicating on my own (the brine is divine!). Along with kaki-gohan and a little misoshiru and/or simple veg/salad, one can get a high quality Japanese breakfast in under 30 min. Thanks Marc, you keep saving me precious minutes every day!

Hi Mel, mirin is quite sweet and provides plenty of sweetness for the salmon. As for crisping the edges it's less about the sugar, and more about how you cook it. To get the most crispness, be sure you get the surface of the salmon extra dry with paper towels. You can even leave the salmon on a wire rack for a day in the fridge (after brining it). Then you'll want to fry it in a good bit of oil. I hope that helps!

You're welcome Amy! I'm so happy to hear you family enjoyed this.

I'm glad to hear you enjoyed it! Shiojake is not usually seasoned (beyond salt), but I'm sure it would be delicious with some ginger or lemon zest in the brine.