Autumn｜Fruits｜Japanese｜Mushroom｜Seafood｜秋鮭、柿と舞茸 甘酢たれ
Autumn Salmon, Persimmon, and Maitake Mushrooms with Sweet Vinegar Sauce
Culinary Workshop - Culinary Art - Sep.2022
Ingredients
| Autumn salmon | 2 pieces (150g) ... Marinate in sake (1 tbsp) and soy sauce (1/2 tsp) for 10 minutes. |
| Persimmon | 1/2 piece ... Cut into 6 equal wedges. |
| Maitake mushrooms | 50g ... Tear into small pieces by hand. |
| Flour | As needed |
| Frying oil | As needed |
| Sudachi | As needed |
Sweet Vinegar Sauce
| Dashi stock | 150 ml |
| Light soy sauce & vinegar | 1-1/3 tbsp each |
| Sugar & mirin | 2 tsp each |
| Sake | 1 tsp |
| Potato starch | 1 tsp (diluted with water) |
Instructions
- Pat the marinade off the salmon and coat it entirely with flour.
- Coat the persimmon wedges and maitake mushrooms with flour as well.
- Heat the frying oil to around 165°C and fry the persimmon and maitake mushrooms for about 1 minute. Then fry the salmon for about 3 minutes.
- Prepare the Sweet Vinegar Sauce in a small saucepan. Once it thickens, remove it from the heat.
- Spread some Sweet Vinegar Sauce on a plate, arrange the salmon, persimmon, and maitake mushrooms, and drizzle more sauce on top. Grate sudachi peel for garnish.