Hi, I am Jane. Today, we’re going to make 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’m gonna make it a little bit tastier. 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 favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Japanese-Style Salmon and Mushroom Tofu Cream Pasta is something which I’ve loved my whole life.
To be with this recipe, we have to first prepare a few ingredients. You can cook japanese-style salmon and mushroom tofu cream pasta using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:
- Prepare 60 grams Short pasta of your choice
- Prepare 100 grams Mushrooms of your choice (I used shimeji and king oyster mushrooms)
- Make ready 1/4 Onion
- Take 100 grams Raw salmon fillet
- Make ready 1 pinch of each Salt and pepper (for seasoning the salmon)
- Get 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 or
- Get 1/2 tsp Granulated Japanese-style dashi (soup base)
- Make ready 1 pinch Salt
- Prepare 1 pinch Black pepper
- Make ready 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 is going to wrap it up with this exceptional dish japanese-style salmon and mushroom tofu cream pasta recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
