Feb 13, 2021

Salmon and Cabbage Miso Stir-Fry

It'll be nice to have a big fridge, so I can store all sorts of seasonings and ingredients there. However, that's not the case for me. My current fridge, despite with a trendy look, also fully integrated with the house design, the size is an issue. Without enough space, I can barely fit in all my jars and bottles there. 

That's why I've been cooking up miso-related recipes, in order to fully consume that box of miso occupying the corner of my fridge. I would love to keep the miso a bit longer, especially it's not even close to the expiration date, but I ought to clean out more space for other items. So here it is, salmon and cabbage miso stir-fry.

Salmon and cabbage miso stir-fry - 


  • 200 grams skinless boneless salmon
  • 1 small wedge cabbage
  • 1 pack shimeji mushroom
  • 2 tablespoons miso (dark yellow colored variety)
  • 2 tablespoons unsalted butter
  • 1 tablespoon soy sauce 
  • 1 tablespoon mirin
  • 1 tablespoon corn starch
  • 1/2 teaspoon white sugar
  • Some salt
  • Small amount toasted white sesame seeds


Cut the salmon into smaller bite size pieces. Lightly coat the salmon with small pinch of salt and about 1 tablespoon of corn starch.

Remove the center tough stem from the cabbage and cut or tear the leaves into bite size pieces. Destem shimeji mushroom and separate them to avoid big chunks.

Take a non-stick pan, add 2 tablespoons of unsalted butter along with 1/4 teaspoon of salt. Turn to medium high heat. Once butter melts away, add in salmon and sear till slightly firmed up.

Transfer cabbage and shimeji mushroom over and cook till cabbage starts to wilt.

Mix in 2 tablespoons of miso, also add in 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1/2 teaspoon of sugar. Give it a few gentle stir and make sure all these seasonings are fully blended. Taste and see if need more seasonings.

Plate and garnish with some toasted white sesame seeds. 

Quite comforting dish here. Given its slightly gooey sauce similar to the consistency of soupy chowder, which can better cling onto the ingredients, providing a mouthful of umami-infused sauce in every bite.

So after this recipe, also my previous miso beef stir-fry and miso soup posts, there're still some miso left. For my fridge space's sake, expect to see a couple more miso-related recipes in the future.

Other miso related recipes:

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