Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Roughly tear 1 pack of maitake mushrooms apart with your hands. (Tip: Washing mushrooms can diminish their aroma, so avoid washing them. Simply wipe off any dirt with a paper towel.)
- Carefully remove any small bones from 2 salmon fillets.
- Thoroughly pat the salmon dry with paper towels. (Tip: Moisture can cause fishy odors, so ensure it's completely dry.)
- Lightly season both sides of the salmon with a pinch of salt.
- Lightly dust both sides of the salmon with a little all-purpose flour. (Tip: A thin coating of flour helps the salmon brown nicely and achieve a crispy exterior.)
- Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Spread out the maitake mushrooms and cook until they develop a nice brown color. (Tip: Butter burns easily, so start by cooking the mushrooms in vegetable oil for a fragrant result. Focus on 'grilling' rather than 'stir-frying', and avoid moving them too much.)
- Sprinkle a pinch of salt over the browned maitake mushrooms and set them aside on a plate.
- In the same frying pan, place the salmon and cook over medium heat until both sides are nicely browned and crispy. (Tip: Avoid pressing down too hard to prevent the fish from breaking apart. Press gently occasionally. Don't overcook, as it will become dry; remove from heat when it feels slightly undercooked.)
- Using the side of the frying pan, lean the salmon on its skin side and cook until the skin is crispy. (Tip: Crispy skin is delicious and this method can be applied to various types of fish.)
- Transfer the cooked salmon to a plate.
- Wipe out the oil remaining in the frying pan with a paper towel. (Tip: The oil from the salmon can contain fishy flavors, so wipe it clean to avoid affecting the sauce.)
- Turn off the heat or reduce to very low. Melt 20g of butter in the frying pan, then add 1 tsp of soy sauce and 1 tsp of mirin (sweet rice wine) and mix to create the sauce. (Tip: Butter burns easily, so the key is to make the sauce separately and pour it over the ingredients at the end.)
- Arrange the cooked maitake mushrooms and salmon on a serving plate.
- Generously drizzle the prepared butter soy sauce over the maitake mushrooms and the salmon.
- Finely chop 3 scallions and sprinkle them over the dish. Add a pinch of black pepper and serve with 1/4 lemon on the side. Enjoy!
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20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
