Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, japanese-style salmon and mushroom tofu cream pasta. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
I mixed together seasonal salmon and mushrooms and made this slightly healthy Japanese-style tofu cream pasta with miso. Japanese-Style Salmon and Mushroom Tofu Cream Pasta instructions. Thinly slice the onion and separate the mushrooms from each other. Slice them if you are using king oyster mushrooms or shiitake mushrooms.
Japanese-Style Salmon and Mushroom Tofu Cream Pasta is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Japanese-Style Salmon and Mushroom Tofu Cream Pasta is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have japanese-style salmon and mushroom tofu cream pasta using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:
- Take 60 grams Short pasta of your choice
- Make ready 100 grams Mushrooms of your choice (I used shimeji and king oyster mushrooms)
- Make ready 1/4 Onion
- Make ready 100 grams Raw salmon fillet
- Take 1 pinch of each Salt and pepper (for seasoning the salmon)
- Take 10 grams Butter
- Make ready 2 tbsp Cake flour
- Make ready 180 ml Additive-free soy milk
- Make ready 1 tbsp White miso
- Take 2 tbsp White wine or sake
- Prepare 1/2 tsp Granulated Japanese-style dashi (soup base)
- Make ready 1 pinch Salt
- Take 1 pinch Black pepper
- Take 1 Finely chopped parsley
Mince the garlic, and dice the tomato. While cooking the pasta, heat the vegetable oil in a frying pan over medium heat and saute the garlic. Add the shrimp and white wine. When the shrimp is cooked, add the tomato sauce and tofu cream.
Steps to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:
- Thinly slice the onion and separate the mushrooms from each other. Slice them if you are using king oyster mushrooms or shiitake mushrooms.
- 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.
- 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.
- 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.
- 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.
- Add the dashi and the miso. Return the salmon from Step 3 to the pan. Gently simmer until the sauce reaches an ideal thickness.
- Add the boiled pasta and mix together with the sauce. Taste and add salt if needed.
- Plate the pasta, crack some black peppercorns on top, and sprinkle some parsley on top. Enjoy it piping hot!
- This is the pasta that I used (sedanini). Use whichever type that you like!
- Ready to serve and ENJOY!
Add the shrimp and white wine. When the shrimp is cooked, add the tomato sauce and tofu cream. In a large frying pan, heat the olive oil on medium heat and add all of the mushrooms. Add sake, mentsuyu, and butter and mix all together. Cut bacon (or ham) into bites.
So that is going to wrap this up for this special food japanese-style salmon and mushroom tofu cream pasta recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
