Recipe of Any-night-of-the-week Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sauted autumn salmon, mushrooms and atsu-age tofu with soy sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have sauted autumn salmon, mushrooms and atsu-age tofu with soy sauce using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce:

1. Take 1 Fresh salmon fillet
2. Take 1 pack Maitake mushrooms
3. Take 1 pack Enoki mushrooms
4. Make ready 1 Atsuage
5. Prepare 1 bunch Mitsuba leaves
6. Prepare 3 tbsp Sesame oil
7. Make ready 1 tbsp Flour
8. Make ready 1 tbsp ※Soy sauce
9. Take 1 tbsp ※Cooking sake
10. Take 2 tsp ※Ginger (chopped)

Instructions to make Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce:

1. Cut the maitake mushrooms into bite-size pieces. Discard the bottoms of the enoki mushrooms and cut in half. Cut the atsu-age tofu into 12 pieces. Cut off the bottom of the mitsuba and cut into 3 cm.
2. Cut the salmon into small bite-size pieces. Sprinkle with sake (not listed) and let stand for 10 minutes. Pat dry with a paper towel and coat with flour.
3. Combine the chopped ginger and the ※ ingredients.
4. Put 2 tablespoons of sesame oil in a pan and arrange the maitake, enoki and atsu-age tofu in the pan. Turn on the heat and fry the ingredients for 3 minutes without moving them. Turn over and fry them on the other side.
5. After frying both sides take them out of the pan and set aside.
6. Add 1 tablespoon of sesame oil to the same pan and place the salmon with the skin side down. Do not touch until the surface changes colour, then flip them and fry the other side.
7. After the salmon is fried, return the fried mushrooms and atsu-age tofu to the pan. Drizzle the combined seasonings around the sides of the pan.
8. Add the mitsuba leaves and stir quickly so that the seasonings are mixed well. Transfer to a serving dish and garnish with mitsuba leaves.

So that’s going to wrap it up for this exceptional food sauted autumn salmon, mushrooms and atsu-age tofu with soy sauce recipe. Thank you very much for your time. I’m confident you will 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, colleague and friends. Thanks again for reading. Go on get cooking!