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We hope you got insight from reading it, now let’s go back to japanese mushroom sauce & fish recipe. You can have japanese mushroom sauce & fish using 14 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Japanese Mushroom Sauce & Fish:
- Provide 2 Fish Fillets *about 300g, Today I used Barramundi, but I often use Salmon
- You need 2 pinches Salt
- Provide Finely Ground White Pepper *optional
- You need *Note: Today I pan-fried the Fish Fillets after coating them with Plain Flour, so I used Flour and a small amount of Oil as well
- Take 1/2 Spring Onion 1 *finely chopped
- Provide Mushroom Sauce
- Use 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
- You need 1-2 teaspoons Sake (Rice Wine)
- You need 1/4 teaspoon Salt
- Provide 1 teaspoon Soy Sauce *alter the amount to suit your taste
- Prepare 1 teaspoon Mirin
- Get 1/2 teaspoon Grated Ginger
- Provide 100 g Shiitake, Shimeji & Enoki *OR add as much as you like
- Take 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
Instructions to make Japanese Mushroom Sauce & Fish:
- Season Fish Fillets with Salt & White Pepper, and set aside.
- Cut Mushrooms into small pieces and slices. Place all the ingredients, except for Potato Starch, in a small saucepan, and bring to the boil. When Mushrooms are cooked, mix Potato Starch and Water very well, and add to the sauce. Sir until the sauce thickens.
- Cook Fish Fillets in your favourite way. Today I coated them with Flour and pan-fried with a small amount of Oil.
- Place the Fish on a serving plate, cover with the Mushroom Sauce, sprinkle with some finely chopped Spring Onion, and serve.
SHIITAKE 椎茸 (Lentinula edodes) - Shiitake is one the most popular mushrooms in Japanese cooking and have become well known outside of Japan. Umami (/uːˈmɑːmi/, from Japanese: 旨味 [ɯmami]) or savoriness is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. Shiitake mushrooms are one of the most consumed mushrooms worldwide. Fresh shiitake mushrooms are very flavourful and are often used for tempura, and it is also often used in hot pots.
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