#Japanese food #Seafood dishes #Appetizers #Side dishes #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Low carb

Grilled salmon stamina charred miso butter | Kottaso Recipe's recipe transcription

お気に入りに追加

Kottaso Recipe [Kottaso Recipe]

Number of Subscribers: 80.7万人
Number of View: 2.1億回
Number of Videos: 970本

Ingredients

Autumn salmon : 2 off
Maitake mushroom : 1 bag
Enoki mushroom : 1/2 bag
Chinese cabbage : 1/8 piece
Ginger : 1 piece
salt : a little
(A) Miso : 1 tablespoon
(A) Soy sauce : 1/2 tbsp
(A) Mirin : 1 tablespoon
(A) Sake : 1 tablespoon
(A) Chin dashi (4 times concentrated) : 1 tsp
(A) Chopped garlic : 1 tablespoon
butter : 15g
Black pepper : Appropriate amount

Time required

30minutes

Procedure

1) Prepare 00:00
Loosen the Maitake mushrooms to a large size. Enoki mushrooms take stones. Cut Chinese cabbage into 5 cm pieces and slice ginger into slices. For autumn salmon, use kitchen paper to remove water and sprinkle salt on both sides.
2) Make miso sauce 02:30
Add (A) and mix well.
3) Bake and finish 03:40
Heat a frying pan over medium heat, add butter, and bake the autumn salmon from the skin. When it becomes brown, turn it over and add ginger. Turn the autumn salmon over again, add mushrooms and Chinese cabbage, reduce the heat to low, cover and steam for about 3 minutes. Turn the vegetables over and remove the water over high heat. Turn the autumn salmon over again and turn the sauce from the outside. When the sauce becomes thick and familiar, sprinkle with black pepper and it's done.

Point

Prepare raw or low-salt salmon.
Be careful not to get it on the skin when adding miso sauce to make the skin fragrant.
Autumn salmon is good, but you can also make other salmon delicious.
You may increase the number of vegetables as the taste will soak into the vegetables. You may also add other vegetables if you like.