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Salmon and Burdock in Japanese Sauce

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Fish

    • 🐟 2 fillets of salted salmon

  • Vegetables

    • 1/2 burdock root (about 80g)
    • 🍄 3 shiitake mushrooms
    • 1 bunch of mitsuba

  • Seasoning

    • 1 tsp sake
    • 🧂 A pinch of salt
    • A pinch of soy sauce

  • Broth

    • 1/3 tsp Japanese dashi powder
    • 💧 200cc water

  • Thickener

    • 1 tsp potato starch
    • 💧 1 tbsp water

PASSOS

1

Slice the burdock root thinly and soak in water to remove bitterness.

2

Cut the shiitake mushrooms into slices and chop the mitsuba into small pieces.

3

In a pot, combine dashi powder and water to make the broth. Heat until simmering.

4

Add the burdock root and shiitake mushrooms to the broth. Cook until tender.

5

Season the broth with sake, salt, and soy sauce to taste.

6

Add the salmon fillets and simmer until cooked through.

7

Mix potato starch and water to create a slurry. Gradually add to the broth to thicken.

8

Garnish with chopped mitsuba and serve hot.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 8g
    Gorduras

💡 Dicas

Use fresh salmon for better flavor.Adjust the thickness of the sauce by adding more or less potato starch slurry.Serve with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.