Japanese-Style Salmon and Mushroom Tofu Cream Pasta
- 60 grams Short pasta of your choice
- 100 grams Mushrooms of your choice (I used shimeji and king oyster mushrooms)
- 1/4 Onion
- 100 grams Raw salmon fillet
- 1 pinch of each Salt and pepper (for seasoning the salmon)
- 10 grams Butter
- 2 tbsp Cake flour
- 180 ml Additive-free soy milk
- 1 tbsp White miso
- 2 tbsp White wine or sake
- 1/2 tsp Granulated Japanese-style dashi (soup base)
- 1 pinch Salt
- 1 pinch Black pepper
- 1 Finely chopped parsley
- 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 saute 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 saute 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!
short pasta, mushrooms, onion, salmon fillet, salt, butter, flour, soy milk, white miso, white wine, salt, black pepper, parsley
Taken from cookpad.com/us/recipes/170122-japanese-style-salmon-and-mushroom-tofu-cream-pasta (may not work)