Refreshing Salmon With Thick Gingery Sauce Recipe by cookpad.japan
Cooking Instructions 1 Marinate the salmon in the ☆ ingredients for 20 minutes. Remove the base from the shimeji mushrooms and shred. Julienne the carrot and green pepper. 2 Dry the excess moisture from the salmon and coat with the katakuriko + flour. Shake off the loose flour. Heat oil in a frying pan and pan-fry the salmon over medium heat until both sides are crispy browned. 3 In a separate frying pan, heat up some oil and stir-fry the carrot and shimeji mushrooms. Lastly add the green pepper and quickly cook. 4 Add the hot water, dashi granules, ★ ingredients, and grated ginger. Bring it to a boil. Lastly, add the vinegar and the katakuriko slurry. Stir until the sauce has thickened. 5 Arrange the salmon from Step 2 on a dish and pour the Step 4 sauce on top. 6 7 8 1 Marinate the salmon in the ☆ ingredients for 20 minutes. Remove the base from the shimeji mushrooms and shred. Julienne the carrot and green pepper. 1 Marinate the salmon in the ☆ ingredients for 20 minutes. Remove the base from the shimeji mushrooms and shred. Julienne the carrot and green pepper. 2 Dry the excess moisture from the salmon and coat with the katakuriko + flour. Shake off the loose flour. Heat oil in a frying pan and pan-fry the salmon over medium heat until both sides are crispy browned. 2 Dry the excess moisture from the salmon and coat with the katakuriko + flour. Shake off the loose flour. Heat oil in a frying pan and pan-fry the salmon over medium heat until both sides are crispy browned. 3 In a separate frying pan, heat up some oil and stir-fry the carrot and shimeji mushrooms. Lastly add the green pepper and quickly cook. 3 In a separate frying pan, heat up some oil and stir-fry the carrot and shimeji mushrooms. Lastly add the green pepper and quickly cook. 4 Add the hot water, dashi granules, ★ ingredients, and grated ginger. Bring it to a boil. Lastly, add the vinegar and the katakuriko slurry. Stir until the sauce has thickened. 4 Add the hot water, dashi granules, ★ ingredients, and grated ginger. Bring it to a boil. Lastly, add the vinegar and the katakuriko slurry. Stir until the sauce has thickened. 5 Arrange the salmon from Step 2 on a dish and pour the Step 4 sauce on top. 5 Arrange the salmon from Step 2 on a dish and pour the Step 4 sauce on top. 6 6 7 7 8 8 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Healthy Banana Sushi! Crockpot lasagne AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Ricotta Cheese and Vegetables Stuffed Cannelloni Okara & Nori Chazuke Rice Bowl Soup Dashi Chazuke with Broiled Eel Soy Milk & Mentaiko Cheesy Rice Ladybirds Rockmelon Melons (Boobs) Ladybirds Rockmelon Melons (Boobs) Lily Bulb & Oysters Jasmine Rice Easy Pizza with Pancake Mix & Tofu Mulukhiya Chilled Udon with Tempura Crumbs Okara Meatballs with a Thick Ketchup Sauce Ricotta Cheese and Vegetables Stuffed Cannelloni Okara & Nori Chazuke Rice Bowl Soup Dashi Chazuke with Broiled Eel Soy Milk & Mentaiko Cheesy Rice Ladybirds Rockmelon Melons (Boobs) Ladybirds Rockmelon Melons (Boobs) Lily Bulb & Oysters Jasmine Rice Easy Pizza with Pancake Mix & Tofu Mulukhiya Chilled Udon with Tempura Crumbs Okara Meatballs with a Thick Ketchup Sauce