Ainu Salmon Ohaw (cep ohaw)

Instructions

1. Soak the kombu in 900mL water for 20 minutes. Check the salmon for bones and remove them; cut into pieces about 4cm across, sprinkle with 1g salt and refrigerate for 10 minutes.
2. Cut the daikon and carrot into 5mm quarter-round slices, the potato into 1.5cm cubes and the long onion into thin diagonal slices. Pat moisture from the salmon.
3. Put the kombu, its soaking water, daikon, carrot and potato in a pot holding at least 2L. Bring to a boil, then simmer over medium-low heat for 15–20 minutes, until the vegetables soften. Once tender, remove the kombu, cut it and return it to the pot.
4. Add the salmon and maintain a gentle simmer for about 8–10 minutes. Use a thermometer to check that the centre of the thickest piece remains at 75°C or above for at least 1 minute; cook longer if needed. Skim as necessary.
5. Add the long onion and simmer for about 2 minutes. Stir in the oil and season gradually with up to the remaining 2g salt.
6. Serve without breaking up the fish too much, checking for remaining bones as you eat. Allow about 45–55 minutes overall.
7. Divide leftovers into shallow containers and cool promptly; refrigerate no later than 2 hours after cooking, sooner in hot conditions. Keep at 4°C or below and eat within 24 hours. Reheat thoroughly throughout; discard food that was poorly stored. Allergen: fish (salmon). Watch for bones and do not taste the fish before cooking.