How to Make Appetizing Japanese-style Meunière Salmon

Japanese-style Meunière Salmon. Great recipe for Japanese-style Meunière Salmon. I wanted to make fatty salmon meunière refreshing with grated daikon radish and ponzu sauce, so I made this together with the usual mushrooms. Fragrantly cooking the salmon is the point, so cover with the mushrooms just before eating.

Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. You can find something for parties at home, treating guests, and everyday meals. You can cook Japanese-style Meunière Salmon using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Japanese-style Meunière Salmon

1. It's 2 of pieces Fresh salmon.
2. You need 1 dash of Salt and pepper.
3. It's 1 of Plain flour.
4. It's 2 tsp of Vegetable oil.
5. You need 2 of Shiitake mushrooms.
6. Prepare 1/2 of pack Maitake mushrooms.
7. You need 1/2 of pack Enoki mushrooms.
8. It's 3 of cm Daikon radish.
9. It's 2 tbsp of Sake.
10. You need 3 tbsp of Ponzu.
11. Prepare 1/2 of Sudachi citrus fruit.

Enjoy your taste with Kikkoman Soy Sauce! The fully Japanese-style way to serve this dish would be with a bowl of steamed white rice, chopsticks, miso soup, and one or more sides such as the cooked hijiki shown in the photo. The meal would be eaten with chopsticks in one hand and a small bowl of rice in the other, using the rice to catch any drips from each bite of food being eaten. Add the miso, fresh cream and salt, and mix.

Japanese-style Meunière Salmon instructions

1. Sprinkle the salmon with salt and pepper, let sit for 10 minutes, wipe off the moisture, and lightly coat in flour..
2. Heat vegetable oil in a pan, and cook the top side of the fish as much as possible. After thoroughly cooking it, flip it over and cook the back..
3. Grate the daikon radish. Thinly slice the shiitake mushrooms, and separate the maitake and enoki mushrooms..
4. Add mushrooms and sake to a pot and turn on the heat. Add the drained daikon radish after the mushrooms have wilted, and heat. Flavor with ponzu sauce..
5. Cover the salmon from Step 2 with the mushrooms from Step 4, and it's done..

Let's cook easily available frozen salmon to make Yakizuke, in which the main ingredient is grilled first and then marinated. This is a local dish in Niigata Prefecture and it was originally made at home to preserve fresh salmon which are caught in that area. I often get asked how we get that delicious crispy skin on fish in restaurants and the answer is normally high heat with a good knob of butter. A quick and easy pan seared salmon recipe with few ingredients that will leave you breathless. It's a French style recipe with a Thai influence.