Recipe of Super Quick Homemade Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Homemade Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. 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 that.

I wanted to make something autumnal using autumn salmon and mushrooms. This is a quick Japanese-style dish. When you fry the ingredients in a pan, do not move them so that they will brown evenly. For 2 servings. Recipe by Maki Kaoru

Ingredients and spices that need to be Get to make Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce:

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

Instructions to make 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.

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So that's going to wrap this up for this special food Step-by-Step Guide to Make Favorite Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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