Recipe: Tasty Japanese-Style Salmon and Mushroom Tofu Cream Pasta

Recipe: Tasty Japanese-Style Salmon and Mushroom Tofu Cream Pasta Delicious, fresh and tasty.

Japanese-Style Salmon and Mushroom Tofu Cream Pasta. I mixed together seasonal salmon and mushrooms and made this slightly healthy Japanese-style tofu cream pasta with miso. Toss salmon with the remaining sauce in the pan. Top pasta with mushrooms, cooked salmon pieces and remaining sauce (if any).

I coat the fish with flour to thicken the cream sauce in this recipe.

If the sauce still seems thin, I recommend adding a little more flour to thicken the sauce.

Sometime I like to cook this as a pasta dish.

You can cook Japanese-Style Salmon and Mushroom Tofu Cream Pasta using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Japanese-Style Salmon and Mushroom Tofu Cream Pasta

1. You need 60 grams of Short pasta of your choice.

2. You need 100 grams of Mushrooms of your choice (I used shimeji and king oyster mushrooms).

3. Prepare 1/4 of Onion.

4. You need 100 grams of Raw salmon fillet.

5. It’s 1 pinch of of each Salt and pepper (for seasoning the salmon).

6. Prepare 10 grams of Butter.

7. Prepare 2 tbsp of Cake flour.

8. You need 180 ml of Additive-free soy milk.

9. It’s 1 tbsp of White miso.

10. It’s 2 tbsp of White wine or sake.

11. It’s 1/2 tsp of Granulated Japanese-style dashi (soup base).

12. It’s 1 pinch of Salt.

13. Prepare 1 pinch of Black pepper.

14. It’s 1 of Finely chopped parsley.

I will slice the salmon into thinner bites to create a topping for the pasta.

You can cook a side of pasta to go along with the creamy.

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.

Japanese-Style Salmon and Mushroom Tofu Cream Pasta step by step

1. Thinly slice the onion and separate the mushrooms from each other. Slice them if you are using king oyster mushrooms or shiitake mushrooms..

2. 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..

3. 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..

4. 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..

5. 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..

6. Add the dashi and the miso. Return the salmon from Step 3 to the pan. Gently simmer until the sauce reaches an ideal thickness..

7. Add the boiled pasta and mix together with the sauce. Taste and add salt if needed..

8. Plate the pasta, crack some black peppercorns on top, and sprinkle some parsley on top. Enjoy it piping hot!.

9. This is the pasta that I used (sedanini). Use whichever type that you like!.

When the pasta is nearly done, add the butter to the mushrooms and melt it.

Add the soy sauce and a ladleful of the boiling liquid from the pasta and stir vigorously to emulsify the mixture with the butter.

When the pasta is done, transfer it to the pan with the mushrooms.

Toss everything together until the spaghetti is evenly coated with the.

Japanese Mushroom Pasta Japan Food Addict.