Hi, I am Clara. Today, I will show you a way to prepare japanese-style salmon and mushroom tofu cream pasta recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Japanese-Style Salmon and Mushroom Tofu Cream Pasta Recipe
Japanese-Style Salmon and Mushroom Tofu Cream Pasta is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Japanese-Style Salmon and Mushroom Tofu Cream Pasta is something that I have loved my whole life. They’re fine and they look wonderful.
To be with this particular recipe, we have to prepare a few components. You can cook japanese-style salmon and mushroom tofu cream pasta using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:
- Take 60 grams Short pasta of your choice
- Get 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
- Get 1 pinch of each Salt and pepper (for seasoning the salmon)
- Take 10 grams Butter
- Take 2 tbsp Cake flour
- Make ready 180 ml Additive-free soy milk
- Get 1 tbsp White miso
- Take 2 tbsp White or
- Take 1/2 tsp Granulated Japanese-style dashi (soup base)
- Prepare 1 pinch Salt
- Prepare 1 pinch Black pepper
- Take 1 Finely chopped parsley
Instructions 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 or . 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!
So that’s going to wrap this up for this special dish japanese-style salmon and mushroom tofu cream pasta recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
