Begin by wrapping the block of tofu in kitchen paper. Once done, heat in the microwave for about 1 and a half minutes in order to remove any excess water. Let it cool down and transfer the tofu to a new bowl, before mashing by hand or with a fork.

Now boil your spinach for a few minutes and rinse with cold water, before cutting into pieces about 3 – 4cm long.

Remove any bones from your salmon and cut it into chunks before seasoning with a bit of salt and pepper. Next, thinly slice your leek diagonally.

Combine the salmon, spinach and leek in a bowl, and add the flour before mixing, so that everything gets evenly covered. Before proceeding to the next step, preheat your oven to 190°C.

Grab your frying pan, add the butter and vegetable oil and choose a medium heat. Once the butter has melted, add the vegetable mixture and stir regularly, mixing with a wooden spoon.

Once the salmon is cooked, add the mashed tofu, milk and bonito stock granules and miso to the pan. Once the liquid has thickened, let the mix simmer for 3 to 5 minutes whilst stirring constantly.

Add the mix to a medium rectangular dish, or two small oven dishes and cover with cheese and panko breadcrumbs. Add the parmesan and a few extra knobs of butter if you wish and bake in the oven for 20 to 30 minutes.
Once baked, let it cool down and enjoy with a glass of daiginjo sake to give an extra Japanese dimension to your meal.