Oven-baked Japanese Yellowtail with Shiitake Mushrooms. Remove the mushrooms from pan, cool, add soy sauce, and set aside. To serve, place fish in the center of each plate. Mushrooms in general are high in dietary fiber, minerals, vitamin B and D, highly known to be anti carcinogenic, and anti-inflammatory.
Substitute any kind of mushrooms for the shiitake if desired, but shiitake is best to use!
Although the recipe states to use short-grain rice, I use Uncle Ben's converted white rice successfully for this recipe.
Japanese enoki and shiitake mushroom soup is a beautiful and heart-warming dish that can be easily and quickly made to accompany a weeknight meal, or it can even be enjoyed as a meal in itself.
You can have Oven-baked Japanese Yellowtail with Shiitake Mushrooms using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Oven-baked Japanese Yellowtail with Shiitake Mushrooms
- It's 60 g of Japanese Yellowtail fillet.
- It's 0.2 g of Salt.
- It's 15 g of Fresh shiitake mushrooms, or substitute with other types of fresh mushrooms.
- You need 3 g of Soy sauce ---A.
- You need 3 g of Mirin, or substitute with 1/2 tsp. sugar ---A.
- You need 1 pinch of Shichimi togarashi seasoning ---A.
- It's 6 g of Cake flour.
- You need 40 g of Egg.
- Prepare 1 g of Oil.
- It's 10 g of Shironegi leek.
The flavor profile of this Japanese mushroom soup is simplicity at its best. The Best Shiitake Mushroom Japanese Recipes on Yummly Made from dried shiitake mushrooms, Simmered Shiitake Mushrooms is a traditional make-ahead dish that can be kept in the fridge or freezer for a long time. Shiitake mushrooms are cooked in a sweet soy sauce until the liquid almost evaporates and becomes glossy.
Oven-baked Japanese Yellowtail with Shiitake Mushrooms instructions
- 1. Dust Yellowtail fillet with salt and place in refrigerator for 1~3 hours, then draw off excess moisture with paper towel.
- 2. Slant your knife till it's almost parallel with the chopping board, and slice fresh shiitake mushrooms into 3~4mm thick pieces..
- 3. Marinate fillet and mushrooms with ingredients A..
- 4. Dust fillet with cake flour..
- 5. Heat the oil in a frypan, and scramble egg mixture until it's half-cooked..
- 6. Place fillet, scrambled eggs and mushroom slices on a piece of parchment paper, in that order..
- 7. Preheat oven to 200?C, and bake the ingredients compiled in Step 6 for 10~15 minutes..
- 8. Plate the fillet and other ingredients, and garnish with julienned leeks..
Add a Japanese twist to classic Italian risotto with shiitake mushrooms. Remove the mushrooms from the water, squeezing out any excess. Spread the tofu out on one baking sheet and the mushrooms out on another. Place shiitakes in baking dish; caps up or down, it makes no difference. Shake the pan a few times.
