Salmon and Mushroom Roasted Nanban Recipe

Name: Salmon and Mushroom Roasted Nanban
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).
6
Remove the lid after the salmon has cooked through, turn the heat to high to crisp the salmon.
7
Transfer the salmon to Step 2 to marinate.
8
Arrange onto plate after thoroughly ladling with sauce, scatter with shredded onions if available, and it is done.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cuts Salmon trout, 1 packet Shimeji mushrooms, 1 heaping tablespoon Sake, 1 Katakuriko, and more.

Yes, Salmon and Mushroom Roasted Nanban falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Mushroom Roasted Nanban

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