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Shishamo with Mushroom Sauce

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Fish

    • 10 shishamo fish

  • Vegetables

    • 1 pack shimeji mushrooms
    • 🧅 1/2 green onion, sliced

  • Flour

    • 1 tbsp all-purpose flour

  • Oil

    • Enough salad oil for frying

  • Mushroom Sauce

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp soy sauce
    • 1/3 tsp dashi powder
    • 1 tsp grated ginger
    • 150 ml water

  • Thickener

    • 1 tbsp potato starch
    • 1 tbsp water

PASOS

1

Prepare the shimeji mushrooms by cutting off the root and separating them by hand. Slice the green onion diagonally into 1 cm pieces.

2

Coat the shishamo fish with all-purpose flour.

3

Heat salad oil in a frying pan to 180°C and fry the shishamo fish for 1–2 minutes until crispy.

4

In a pot, mix the mushroom sauce ingredients (sake, mirin, soy sauce, dashi powder, ginger, and water) and bring to a boil. Add the shimeji mushrooms and green onion, cooking until softened. Stir in the potato starch mixture to thicken the sauce.

5

Plate the fried shishamo fish and pour the mushroom sauce over them.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 15g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh shishamo fish for better flavor.Adjust the sauce thickness by varying the amount of potato starch.Pair with steamed rice for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.