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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese-style salmon and mushroom tofu cream pasta. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese-Style Salmon and Mushroom Tofu Cream Pasta is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Japanese-Style Salmon and Mushroom Tofu Cream Pasta is something that I have loved my entire life.

To get started with this 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 it.

The ingredients needed to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:
  1. Make ready 60 grams Short pasta of your choice
  2. Prepare 100 grams Mushrooms of your choice (I used shimeji and king oyster mushrooms)
  3. Get 1/4 Onion
  4. Prepare 100 grams Raw salmon fillet
  5. Make ready 1 pinch of each Salt and pepper (for seasoning the salmon)
  6. Prepare 10 grams Butter
  7. Make ready 2 tbsp Cake flour
  8. Make ready 180 ml Additive-free soy milk
  9. Make ready 1 tbsp White miso
  10. Take 2 tbsp White wine or sake
  11. Make ready 1/2 tsp Granulated Japanese-style dashi (soup base)
  12. Prepare 1 pinch Salt
  13. Make ready 1 pinch Black pepper
  14. Take 1 Finely chopped parsley
Instructions to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:
  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!

So that is going to wrap this up with this exceptional food japanese-style salmon and mushroom tofu cream pasta recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!