Refreshing Salmon with Thick Gingery Sauce

Name: Refreshing Salmon with Thick Gingery Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Raw salmon; 2 tsp ☆Soy sauce; 2 tsp ☆Sake; 1/2 bag Shimeji mushrooms (small); 1 Green pepper; 1/4 Carrot (medium); 200 ml Boiled or regular water; 1 tsp Dashi stock granules; 2 tbsp ★Soy sauce; 2 tbsp ★Mirin; 1 tbsp ★Sake; 1 tsp ★Sugar; 1 tbsp Vinegar; 1/2 a thumbtip-sized knob Grated ginger; 1 Katakuriko slurry; 1 Katakuriko, flour

cookpad.japan @cookpad_jp

I added some ginger and vinegar to my usual thick ankake sauce.
I just came up with this idea on the spot.

In place of hot water + dashi granules, you can use real dashi stock instead. I make it with dashi granules because it's easier.
If you decrease the amount of vinegar, decrease the sugar as well.
The ratio of the katakuriko + flour is 5:5.
If possible, cook Steps 2 & 3 at the same time.
Step 3: You could alternatively boil the vegetables. Recipe by Yuuyuu0221

I added some ginger and vinegar to my usual thick ankake sauce.
I just came up with this idea on the spot.

cookpad.japan @cookpad_jp

I added some ginger and vinegar to my usual thick ankake sauce.
I just came up with this idea on the spot.

Saved

Ingredients

2 servings

2pieces Raw salmon
2 tsp☆Soy sauce
2 tsp☆Sake
1/2 bagShimeji mushrooms (small)
1Green pepper
1/4Carrot (medium)
200 mlBoiled or regular water
1 tspDashi stock granules
2 tbsp★Soy sauce
2 tbsp★Mirin
1 tbsp★Sake
1 tsp★Sugar
1 tbspVinegar
1/2a thumbtip-sized knob Grated ginger
1Katakuriko slurry
1Katakuriko, flour

Saved

Steps

1

Marinate the salmon in the ☆ ingredients for 20 minutes. Remove the base from the shimeji mushrooms and shred. Julienne the carrot and green pepper.
2

Dry the excess moisture from the salmon and coat with the katakuriko + flour. Shake off the loose flour. Heat oil in a frying pan and pan-fry the salmon over medium heat until both sides are crispy browned.
3

In a separate frying pan, heat up some oil and stir-fry the carrot and shimeji mushrooms. Lastly add the green pepper and quickly cook.
4

Add the hot water, dashi granules, ★ ingredients, and grated ginger. Bring it to a boil. Lastly, add the vinegar and the katakuriko slurry. Stir until the sauce has thickened.
5

Arrange the salmon from Step 2 on a dish and pour the Step 4 sauce on top.
6

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