Oven-baked Japanese Yellowtail with Shiitake Mushrooms. This recipe was provided by a chef, restaurant or culinary professional. Forest-grown Shiitake's flavor and texture are maximized by. Tender braised shiitake mushrooms and velvety sauce over a bed of vibrantly colored baby bok choy.
With foil, line a baking sheet large enough to hold mushrooms in a single layer.
Sprinkle baking sheet with wine, olive oil, garlic and herbs.
A vegetarian meal the Japanese way - baked, buttery shiitake, oyster, shimeji and Place the oyster and shiitake mushrooms in a bowl with the yuzu-pon sauce and half of the sliced spring onions.
You can have Oven-baked Japanese Yellowtail with Shiitake Mushrooms using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Oven-baked Japanese Yellowtail with Shiitake Mushrooms
- Prepare 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.
- Prepare 3 g of Mirin, or substitute with 1/2 tsp. sugar ---A.
- Prepare 1 pinch of Shichimi togarashi seasoning ---A.
- It's 6 g of Cake flour.
- Prepare 40 g of Egg.
- You need 1 g of Oil.
- You need 10 g of Shironegi leek.
If they are still a bit firm, close the pouch and return to the oven for a further couple of minutes. 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. The flavor profile of this Japanese mushroom soup is simplicity at its best. Place marinated tempeh on a lined baking sheet, allowing space between pieces of tempeh.
Oven-baked Japanese Yellowtail with Shiitake Mushrooms step by step
- 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..
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore. Mix the goat cheese with garlic, fines herbes, and ground pepper. Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan. Add a Japanese twist to classic Italian risotto with shiitake mushrooms.
