Step 1: Prepare the Dashi Broth

1. Heat the Dashi: In a medium saucepan, bring the dashi broth to a simmer. Keep it warm over low heat as you prepare the risotto. The warm broth will help cook the risotto evenly without cooling down the rice each time you add it.

Step 2: Sauté the Aromatics and Rice

1. Sauté Onions and Garlic: In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and garlic, and sauté for 2-3 minutes until translucent and fragrant.
2. Add the Rice: Add the arborio rice to the skillet, stirring constantly for about 2 minutes. This step toasts the rice, allowing it to absorb flavors and begin to release its starch, which contributes to the creaminess of the risotto.

Step 3: Deglaze and Begin Cooking the Risotto

1. Deglaze with Sake: Pour in the sake, stirring constantly until the liquid is mostly absorbed. The sake adds a subtle flavor that enhances the risotto’s complexity. (If using white wine instead, follow the same process).
2. Add Miso and Soy Sauce: Stir in the white miso paste and soy sauce, mixing until the miso dissolves and is evenly incorporated. These ingredients provide the base of umami flavor for the risotto.

Step 4: Gradually Add the Dashi Broth

1. Cook the Risotto: Begin adding the warm dashi broth, one ladleful at a time, stirring frequently. Allow each ladleful of broth to be mostly absorbed before adding the next. This process typically takes 18-20 minutes for the rice to cook to an al dente texture. The risotto should be creamy, but the grains should retain a slight bite.
2. Add Mirin: When you’re about halfway through adding the broth, add the mirin to the rice for a touch of sweetness.

Step 5: Finish the Risotto

1. Check for Texture: Once the risotto reaches a creamy consistency and the rice is tender but not mushy, remove the skillet from the heat.
2. Add Butter and Parmesan: Stir in the butter and Parmesan cheese (if using) for extra creaminess and richness. Taste and adjust the seasoning with additional soy sauce if needed.

Step 6: Sear the Salmon

1. Season the Salmon: Pat the salmon fillets dry with paper towels. Season each fillet with salt and pepper on both sides.
2. Heat the Oil: In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.
3. Sear the Salmon: Place the salmon fillets skin-side down in the skillet. Press down gently with a spatula to ensure even contact with the pan. Sear for about 3-4 minutes, until the skin is crispy and golden brown.
4. Flip and Brush with Soy Sauce: Flip the salmon fillets and cook for an additional 2-3 minutes, or until the salmon is just cooked through. Brush the tops of the salmon with a light layer of soy sauce for added flavor and color.

Step 7: Assemble and Serve

1. Plate the Risotto: Spoon the Japanese-style risotto onto each plate, spreading it slightly to create a bed for the salmon.
2. Place the Salmon: Place a seared salmon fillet on top of the risotto.
3. Garnish: Sprinkle with green onions, toasted sesame seeds, and a drizzle of soy or unagi sauce if desired. Add pickled ginger on the side for an extra burst of flavor.