Grilled salmon with shiitake scissors
By making cuts into the shiitake mushroom, the seasonings and salmon umami flavor soaks well into the shiitake mushroom.
How to make it
1
Place a knife in the middle of the salmon skin and slide it to cut it into half thickness.
Make fine cuts into the umbrella part of the shiitake mushroom.
2
Combine [A] in a bowl and soak the cut salmon for a few minutes and place it on aluminum foil.
3
Place the shiitake mushrooms dipped in the sauce from [2] on top of the salmon, cover with another slice of salmon and grill them in a toaster for 10 minutes.
4
Once the salmon has cooked, take it in a bowl and serve with yuzu to finish.
Ingredients for 2 people
-
- Raw salmon fillet
- 2 slices
-
- Shiitake
- 2
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 3 tablespoons
-
- sugar
- 1 tsp
-
- For finishing yuzu
- Appropriate amount
[PR]
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