Japanese-Style Salmon and Mushroom Tofu Cream Pasta

Name: How to cook Japanese-Style Salmon and Mushroom Tofu Cream Pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

cookpad.japan

Japanese-Style Salmon and Mushroom Tofu Cream Pasta

I start to crave creamy pasta when the temperature starts to cool down. I mixed together seasonal salmon and mushrooms and made this slightly healthy Japanese-style tofu cream pasta with miso. It pairs well with salmon!

Ingredient

Food ration :

1 serving

60 grams

Short pasta of your choice

100 grams

Mushrooms of your choice (I used shimeji and king oyster mushrooms)

1/4

Onion

100 grams

Raw salmon fillet

1 pinch

of each Salt and pepper (for seasoning the salmon)

10 grams

Butter

2 tbsp

Cake flour

180 ml

Additive-free soy milk

1 tbsp

White miso

2 tbsp

White wine or sake

1/2 tsp

Granulated Japanese-style dashi (soup base)

1 pinch

Salt

1 pinch

Black pepper

Finely chopped parsley

Cooking instructions

* Step 1

Thinly slice the onion and separate the mushrooms from each other. Slice them if you are using king oyster mushrooms or shiitake mushrooms.

* Step 2

Slice off the skin of the salmon, cut it into 2 cm cubes, and sprinkle with salt and pepper. Then, lightly coat the salmon in some cake flour.

* Step 3

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. Wipe away the residual oil in the frying pan.

* Step 4

Heat the butter in the frying pan over medium-low heat and sauté the onions from Step 1. Once the onions have softened, sprinkle in the cake flour and stir to coat. Be careful not to let the flour burn.

* Step 5

Add the mushrooms from Step 1,quickly sauté them, then drizzle on the white wine or sake. Lower the heat and gradually add the soy milk evenly in the pan.