Pat the Salmon fillets dry with paper towels. Season lightly with salt and pepper.
2
Prepare the vegetables: Core and slice the Cabbage into 2cm wide strips. Slice the Onion thinly. Slice the Carrot into thin rounds or julienne strips. Remove stems from Shiitake mushrooms and slice caps. Core and slice the Green bell pepper into thin strips.
3
In a small bowl, combine the Awase miso, Sake, Mirin, Koikuchi soy sauce, Granulated sugar, and grated Fresh ginger. Whisk until the miso is fully dissolved and the sauce is smooth.
