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10minutes
Wash the cabbage, loosen it by hand, and cut it into pieces that are easy to eat.
Remove the large bones from the salmon and cut into bite-sized pieces 1 cm wide.
Sprinkle the salmon with flour.
Put (A) in a bowl and mix.
Put the mayonnaise in a frying pan, heat it, and line up the salmon.
Bake on medium heat until both sides are cooked, add cabbage and fry quickly.
Add miso sauce and stir fry.
Completed when the juice is almost gone over high heat and you are familiar with it.
・ Cut the hard part near the core of the cabbage into small pieces so that the leaves and the streets of the fire are the same.
・ By making miso sauce first, you can cook without rushing.
・ By adding honey, it brings out sweetness and richness.
・ Since water tends to come out from the cabbage, add the cabbage and fry it over high heat as quickly as possible.
・ By substituting mayonnaise for stir-fry oil, the finish is mellow.
・ By frying until the juice is gone, the sauce is well entwined and the finish is delicious.
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