Healthy Steamed Salted Salmon And Vegetables Recipe by cookpad.japan
Cooking Instructions 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 1 Tear the cabbage into bite sizes and line the bottom of a sauce pan or deepish frying pan. Slice the core of the cabbage and use up. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 2 Slice the potatoes into 5-mm-thickness. Place on to the cabbage leaves. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 3 Loosen the enoki mushrooms and scatter atop. Place the salmon fillets. I used large salted salmon fillets. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 4 Loosen the shimeji mushrooms and scatter on top with carrot. 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 5 Place the grated ginger on top and sprinkle with Japanese dashi stock powder. (If you want to refrain form salt do not add any dashi powder.) 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 6 Add the water and cooking sake and cover. My pan is a special steam pan so I don't have to add any water but if you use a normal pan, add water. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 7 After bringing to a boil ,heat for about 5 minutes over a low heat. After this, turn off the heat and leave to stand with the lid on. The vegetables yield a lot of liquid like this. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 8 Check if the salmon and vegetables are cooked through and transfer onto a serving plate with a fish slice. Pour on the cooking liquid and serve. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 9 Adjust the cooking time according to the pan you use. If you have a pan with a good heat retention, cook for 5 minutes and leave to stand for 5 minutes. This is economical for fuel. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 10 If you don't have a pan with a good heat retention cook for longer and double the water amount to ensure that the ingredients are not burned. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. 11 When you are busy, prepare up to Step 5 and keep the pan itself in the fridge. Add the water and sake and cook before eating. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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