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

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We hope you got insight from reading it, now let’s go back to japanese-style salmon and mushroom tofu cream pasta recipe. You can cook japanese-style salmon and mushroom tofu cream pasta using 14 ingredients and 9 steps. Here is how you do it.

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

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