Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese-style salmon and mushroom tofu cream pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese-Style Salmon and Mushroom Tofu Cream Pasta is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Japanese-Style Salmon and Mushroom Tofu Cream Pasta is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook japanese-style salmon and mushroom tofu cream pasta using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:

1. Prepare 60 grams Short pasta of your choice
2. Take 100 grams Mushrooms of your choice (I used shimeji and king oyster mushrooms)
3. Take 1/4 Onion
4. Make ready 100 grams Raw salmon fillet
5. Make ready 1 pinch of each Salt and pepper (for seasoning the salmon)
6. Prepare 10 grams Butter
7. Prepare 2 tbsp Cake flour
8. Make ready 180 ml Additive-free soy milk
9. Make ready 1 tbsp White miso
10. Take 2 tbsp White wine or sake
11. Prepare 1/2 tsp Granulated Japanese-style dashi (soup base)
12. Prepare 1 pinch Salt
13. Make ready 1 pinch Black pepper
14. Take 1 Finely chopped parsley

Instructions to make Japanese-Style Salmon and Mushroom Tofu Cream Pasta:

1. Thinly slice the onion and separate the mushrooms from each other. Slice them if you are using king oyster mushrooms or shiitake mushrooms.
2. Slice off the skin of the salmon, cut it into 2 cm cubes, and sprinkle with salt and pepper. Then, lightly coat the salmon in some cake flour.
3. Heat some olive oil (not listed in the ingredients) in a frying pan over medium heat, cook the salmon until its colour changes, then remove from the pan. Wipe away the residual oil in the frying pan.
4. Heat the butter in the frying pan over medium-low heat and sauté the onions from Step 1. Once the onions have softened, sprinkle in the cake flour and stir to coat. Be careful not to let the flour burn.
5. Add the mushrooms from Step 1,quickly sauté them, then drizzle on the white wine or sake. Lower the heat and gradually add the soy milk evenly in the pan.
6. Add the dashi and the miso. Return the salmon from Step 3 to the pan. Gently simmer until the sauce reaches an ideal thickness.
7. Add the boiled pasta and mix together with the sauce. Taste and add salt if needed.
8. Plate the pasta, crack some black peppercorns on top, and sprinkle some parsley on top. Enjoy it piping hot!
9. This is the pasta that I used (sedanini). Use whichever type that you like!
10. Ready to serve and ENJOY!

So that’s going to wrap this up with this exceptional food japanese-style salmon and mushroom tofu cream pasta recipe. Thanks so much for reading. I’m confident you can make this at home. There’s 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!