Sake to kinoko no mushiyaki, shoyu-aji / steam-sauteed salmon and mushrooms, soy sauce flavor
A quick steam saute of fall salmon and mushrooms in slightly sweet soy sauce.
<Ingredients>
1-2 fillets salmon (230 g in photo)
Large handful (approx. 100g) mushrooms (chanterelle, eringi and shimeji in photo)
1 tbsp sake (for marinating salmon)
1/2 soy sauce (for marinating salmon)
2 tsp oil (for sauteing; not in photo)
For shoyu sauce
1 tbsp soy sauce
1 tbsp mirin + sake (equal parts)
1 green onion (green section) or several chives
1/2 small lemon
<Directions>
1.
Pour soy sauce and sake (for marinating) over salmon, and let sit in the fridge for 15-20 minutes.
2.
Cut or tear mushrooms into smaller size (finger thickness or skinnier).
Thinly slice green onion, and cut lemon.
3.
Mix soy sauce, mirin and sake for the sauce, and set aside.
4.
Heat oil in a frying pan. Pat dry salmon, and saute on medium heat, beginning with the side that will be face up when served.
5.
When salmon turns opaque halfway through, flip.
In the open space, put mushrooms, lower heat to medium low, cover, and cook for a few minutes until mushrooms become somewhat translucent.
6.
When mushrooms are done, pour sauce over salmon and mushrooms, cover again, and cook until mushrooms are done, another few minutes.
When sauce is somewhat reduced, it is done.
7.
Serve salmon and mushrooms on individual plates. Leave remaining sauce in frying pan (it would make the dish too strong if served).
Top with green onion, and put lemon.
<Notes>
<Ingredients>
1-2 fillets salmon (230 g in photo)
Large handful (approx. 100g) mushrooms (chanterelle, eringi and shimeji in photo)
1 tbsp sake (for marinating salmon)
1/2 soy sauce (for marinating salmon)
2 tsp oil (for sauteing; not in photo)
For shoyu sauce
1 tbsp soy sauce
1 tbsp mirin + sake (equal parts)
1 green onion (green section) or several chives
1/2 small lemon
<Directions>
1.
Pour soy sauce and sake (for marinating) over salmon, and let sit in the fridge for 15-20 minutes.
2.
Cut or tear mushrooms into smaller size (finger thickness or skinnier).
Thinly slice green onion, and cut lemon.
3.
Mix soy sauce, mirin and sake for the sauce, and set aside.
4.
Heat oil in a frying pan. Pat dry salmon, and saute on medium heat, beginning with the side that will be face up when served.
5.
When salmon turns opaque halfway through, flip.
6.
When mushrooms are done, pour sauce over salmon and mushrooms, cover again, and cook until mushrooms are done, another few minutes.
7.
Serve salmon and mushrooms on individual plates. Leave remaining sauce in frying pan (it would make the dish too strong if served).
Top with green onion, and put lemon.
<Notes>
- Use the freshest salmon available. Even though the fish is sauteed first, mushrooms will take on the aroma and taste from salmon; the smell from a tired fish would easily spoil this dish.
- For a richer taste, add 1-2 tsp butter when putting mushrooms. Butter and soy sauce taste great together. But do not overuse butter if this is one of several dishes, as it tends to take over the entire meal, and enjoying the contrasting flavors and aromas of different dishes would be a challenge (on the other hand, there is no problem if this is the only dish being spotlighted).
- Lemon is optional. Lemon juice lightens the sweetened soy sauce flavor, which could be heavy depending on how much it is reduced.
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