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1
Thinly slice the onion and separate the mushrooms from each other.
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2
Slice them if you are using king oyster mushrooms or shiitake mushrooms.
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3
Slice off the skin of the salmon, cut it into 2 cm cubes, and sprinkle with salt and pepper.
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4
Then, lightly coat the salmon in some cake flour.
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5
Heat some olive oil (not listed in the ingredients) in a frying pan over medium heat, cook the salmon until its colour changes, then remove from the pan.
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6
Wipe away the residual oil in the frying pan.
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7
Heat the butter in the frying pan over medium-low heat and saute the onions from Step 1.
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8
Once the onions have softened, sprinkle in the cake flour and stir to coat.
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9
Be careful not to let the flour burn.
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10
Add the mushrooms from Step 1,quickly saute them, then drizzle on the white wine or sake.
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11
Lower the heat and gradually add the soy milk evenly in the pan.
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12
Add the dashi and the miso.
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13
Return the salmon from Step 3 to the pan.
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14
Gently simmer until the sauce reaches an ideal thickness.
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15
Add the boiled pasta and mix together with the sauce.
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16
Taste and add salt if needed.
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17
Plate the pasta, crack some black peppercorns on top, and sprinkle some parsley on top.
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18
Enjoy it piping hot!
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19
This is the pasta that I used (sedanini).
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20
Use whichever type that you like!
