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Salmon And Mushroom Roasted Nanban Recipe

Salmon and Mushroom Roasted Nanban Recipe
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Serving : 4
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Prepare the ingredients before making Salmon and Mushroom Roasted Nanban in your home. Then, follow these steps below to serve Salmon and Mushroom Roasted Nanban for your family or friends.

Ingredients: Salmon and Mushroom Roasted Nanban

  • 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

How to Make Salmon and Mushroom Roasted Nanban

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Salmon and Mushroom Roasted Nanban in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Heat up vegetable oil in a pan, saute the shimeji mushrooms, and marinate in the sauce from Step 2.
  • Step 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.
  • Step 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.
  • Step 6
  • Arrange onto plate after thoroughly ladling with sauce, scatter with shredded onions if available, and it is done.
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