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1
Slice the onion thinly.
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2
Divide the king oyster mushrooms into 2-3 sections and slice into thin sticks.
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3
Divide the buna shimeji mushrooms into small clusters.
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4
Cut the Chinese cabbage into 1-2 cm pieces.
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5
Wash the spinach, blanch it briefly and then cool in cold water.
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6
Squeeze it out lightly, and cut into 3 cm pieces.
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7
Sprinkle the salmon with a little salt and pepper to pre-season it, then dust with katakuriko.
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8
(You could cut the salmon into easy to eat pieces).
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9
Put some oil in a deep non-stick frying pan (or use more oil if using a regular, not-non-stick frying pan) and line the bottom with the salmon.
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10
Cover with a lid and steam-fry.
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11
If the heat is too strong, the salmon will burn before it's cooked through, so watch the heat level.
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12
When the salmon is browned on the surface, turn it over and cook in the same way with the lid on on the other side.
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13
Take the salmon out of the frying pan, and cook the vegetables and mushrooms in the same pan.
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14
Put in the onion, king oyster and buna shimeji mushrooms and the Chinese cabbage and stir fry quickly.
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15
Put the lid back on and steam-cook over low heat.
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16
Be careful not to let it burn.
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17
If you are using a regular frying pan that's not non-stick, you may need to add a bit more oil.
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18
When everything has softened up and the ingredients start to release their moisture, add the soy milk and soup stock.
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19
Put the salmon back in and simmer a little over low-medium heat.
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20
If the vegetables and mushrooms don't exude much moisture, add a bit more soy milk.
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21
When the soy milk has warmed through and the surface is bubbling a little, add the spinach, taste and adjust the seasoning with salt to finish.
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22
Once you add the soy milk, adjust the heat so that it doesn't boil up.
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23
If it does boil the soy milk will coagulate and separate and the sauce won't look nice.
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24
If the sauce is not creamy enough, thicken by adding katakuriko dissolved in water.
