Steps

1. Trim off the tough ends of the enoki mushrooms and cut them in half. Loosen the root ends by hand. 【Tip!】 If you trim the tough ends all the way to the edge, that part can also be eaten deliciously.
   🕒 03:56
2. Slice the 1/8 piece of lemon diagonally. 【Tip!】 Slicing diagonally makes it easier to squeeze.
   🕒 05:40
3. Place 100g enoki mushrooms and 100g maitake mushrooms on aluminum foil.
   🕒 05:10
4. Lightly sprinkle the mushrooms with salt and pepper to taste, and drizzle 1 tbsp Kore Uma Tsuyu over the entire surface.
   🕒 06:03
5. Cut along the bones of the 2 slices of salted salmon and remove the bones.
   🕒 06:59
6. Place the deboned salted salmon on top of the seasoned mushrooms.
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7. Drizzle a generous amount of Pure Select Mayonnaise to taste in lines over the salmon. 【Tip!】 Pure Select Mayonnaise contains egg whites, so when heated, it solidifies and forms a fragrant, golden crust, making it ideal for "golden-baked" dishes. Be aware that Kewpie Mayonnaise, which uses only egg yolks, does not brown as easily.
   🕒 09:32
8. Sprinkle garlic powder to taste over the mayonnaise-covered salmon.
   🕒 09:44
9. Bake in a preheated oven toaster at 200°C for 15-20 minutes.
   🕒 09:58
10. Put 300cc water and 2 tbsp Kore Uma Tsuyu in a pot and bring to a boil.
    🕒 10:40
11. Julienne daikon radish to taste.
    🕒 11:01
12. Add the sliced 150g daikon radish to the pot and simmer.
    🕒 11:20
13. Add 1 pinch salt and 3-4 cm yuzu kosho to adjust the flavor.
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14. Once the daikon radish is tender, the Daikon Yuzu Kosho Soup is complete.
    🕒 11:53
15. Serve the finished Golden-Baked Salmon with the sliced lemon and the soup. 【Tip!】 The foil-baked mushrooms lose just the right amount of moisture, becoming concentrated and incredibly delicious.
    🕒 12:28