Salmon and Mushroom Roasted Nanban

Name: Salmon and Mushroom Roasted Nanban
Yield: 4 servings
Cuisine: American
Ingredients: 4 cuts Salmon trout; 1 packet Shimeji mushrooms; 1 heaping tablespoon ☆Sake; 1 Katakuriko; 4 tbsp ★Vinegar with mild acidity; 4 tbsp ★Soy sauce; 4 tbsp ★Sake; 1 dash less than 3 tablespoons ★Sugar; 1 tsp Grated ginger; 1 pepper Red hot pepper; 1 Vegetable oil

cookpad.japan @cookpad_jp

I wanted to eat my favorite pickled Nanban in a healthy way.

In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste. Recipe by Sanbikinokobutamama

I wanted to eat my favorite pickled Nanban in a healthy way.

In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste. Recipe by Sanbikinokobutamama

cookpad.japan @cookpad_jp

I wanted to eat my favorite pickled Nanban in a healthy way.

In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste. Recipe by Sanbikinokobutamama

I wanted to eat my favorite pickled Nanban in a healthy way.

In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste. Recipe by Sanbikinokobutamama

Saved

Ingredients

4 servings

4cuts Salmon trout
1packet Shimeji mushrooms
1heaping tablespoon ☆Sake
1Katakuriko
4 tbsp★Vinegar with mild acidity
4 tbsp★Soy sauce
4 tbsp★Sake
1 dashless than 3 tablespoons ★Sugar
1 tspGrated ginger
1pepper Red hot pepper
1Vegetable oil

Saved

Steps

1

Break the shimeji mushrooms into individual pieces, cut the salmon into 2 or 3 easy-to-eat portions, sprinkle with ☆, and let sit for 5 minutes.
2

Bring ★ to a boil in a pot, add in the grated ginger and red chili pepper (deseeded and cut into small pieces), bring it to a boil again, and turn off the heat.
3

Heat up vegetable oil in a pan, saute the shimeji mushrooms, and marinate in the sauce from Step 2.
4

Sprinkle in the katakuriko once the moisture from the salmon has evaporated, coat the fish in katakuriko, pour more vegetable oil to the pan in Step 2, and cook over medium heat.
5

Cover with a lid after flipping the salmon, and steam cook (for 4-5 minutes). Remove the lid after the salmon has cooked through, turn the heat to high to crisp the salmon. Transfer the salmon to Step 2 to marinate.
6

Arrange onto plate after thoroughly ladling with sauce, scatter with shredded onions if available, and it is done.