500gram potatoes, warm, boiled in salted water for 20 minutes
2green scallions sliced
1tablespoon wasabi powder mixed with a little water to form a paste
salt and pepper
130grams all purpose flour
3eggs size L, beaten
Cut the salmon into 4 equal pieces and place in a small hotel pan or baking dish.
In a bowl, mix mirin, water, sugar, and salt, stir until dissolved. Add ginger and peppercorns to the liquid.
Pour the brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
In a wok lined with foil add the rice, sugar, and tea. Mix well and turn wok on medium heat. When the mixture starts to smolder, place the bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes.
Turn wok off and let smoke another 15 minutes. The salmon will be about medium rare and should be served warm.
Wasabi Potato "latkes"
In a bowl, mix warm potatoes and butter.
Mix in scallions, horseradish, and wasabi.
Season with salt and pepper.
Shape potato mixture into 2 ½ inches (6 cm) diameter cakes.
Dredge the cakes in flour followed by the egg and finally panko.
Deep fry cakes at 350 degrees Fahrenheit (180 degrees Celsius) until golden brown.