½ cup daikon radish, peeled and sliced ½-inch thick
2 tablespoons bourbon
¼ cup shitake mushrooms, chopped
1 tablespoon olive oil
2 pounds salmon loin, sashimi grade
1 teaspoon Japanese chili pepper
Salt and pepper
Cilantro for garnish
1. Sauté bacon in a small skillet over medium heat until crisp. Transfer to a plate and set aside.
2. Place apple cider, hon dashi powder, daikon radish, bourbon, shitake mushrooms, and crispy bacon in a medium saucepan. Bring contents to a boil and simmer on low for 45 min.
3. Heat olive oil in a large sauté pan over high heat. Season the fish with salt, pepper, and chili pepper then sear for 30 seconds on all sides. Remove from heat, and transfer salmon to a cutting board. Slice the loin into ¼-inch thick pieces.
4. When ready to serve, ladle a small amount of broth into a large shallow bowl. Place a mound of daikon in the center, top with the sliced salmon. Garnish with cilantro.