Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sauted autumn salmon, mushrooms and atsu-age tofu with soy sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have sauted autumn salmon, mushrooms and atsu-age tofu with soy sauce using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce:

1. Prepare 1 Fresh salmon fillet
2. Make ready 1 pack Maitake mushrooms
3. Take 1 pack Enoki mushrooms
4. Get 1 Atsuage
5. Get 1 bunch Mitsuba leaves
6. Get 3 tbsp Sesame oil
7. Make ready 1 tbsp Flour
8. Prepare 1 tbsp ※Soy sauce
9. Prepare 1 tbsp ※Cooking sake
10. Make ready 2 tsp ※Ginger (chopped)

Instructions to make Sauted Autumn Salmon, Mushrooms and Atsu-age Tofu with Soy Sauce:

1. Cut the maitake mushrooms into bite-size pieces. Discard the bottoms of the enoki mushrooms and cut in half. Cut the atsu-age tofu into 12 pieces. Cut off the bottom of the mitsuba and cut into 3 cm.
2. Cut the salmon into small bite-size pieces. Sprinkle with sake (not listed) and let stand for 10 minutes. Pat dry with a paper towel and coat with flour.
3. Combine the chopped ginger and the ※ ingredients.
4. Put 2 tablespoons of sesame oil in a pan and arrange the maitake, enoki and atsu-age tofu in the pan. Turn on the heat and fry the ingredients for 3 minutes without moving them. Turn over and fry them on the other side.
5. After frying both sides take them out of the pan and set aside.
6. Add 1 tablespoon of sesame oil to the same pan and place the salmon with the skin side down. Do not touch until the surface changes colour, then flip them and fry the other side.
7. After the salmon is fried, return the fried mushrooms and atsu-age tofu to the pan. Drizzle the combined seasonings around the sides of the pan.
8. Add the mitsuba leaves and stir quickly so that the seasonings are mixed well. Transfer to a serving dish and garnish with mitsuba leaves.
9. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food sauted autumn salmon, mushrooms and atsu-age tofu with soy sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!