Oven-baked Japanese Yellowtail with Shiitake Mushrooms
Oven-baked Japanese Yellowtail with Shiitake Mushrooms

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, oven-baked japanese yellowtail with shiitake mushrooms. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Oven-baked Japanese Yellowtail with Shiitake Mushrooms is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Oven-baked Japanese Yellowtail with Shiitake Mushrooms is something which I’ve loved my whole life. They’re nice and they look wonderful.

This recipe was provided by a chef, restaurant or culinary professional. Substitute any kind of mushrooms for the shiitake if desired, but shiitake is best to use! Although the recipe states to use short-grain rice, I use Uncle DIRECTIONS.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have oven-baked japanese yellowtail with shiitake mushrooms using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:
  1. Make ready 60 g Japanese Yellowtail fillet
  2. Make ready 0.2 g Salt
  3. Get 15 g Fresh shiitake mushrooms, or substitute with other types of fresh mushrooms
  4. Take 3 g Soy sauce —A
  5. Make ready 3 g Mirin, or substitute with 1/2 tsp. sugar —A
  6. Get 1 pinch Shichimi togarashi seasoning —A
  7. Take 6 g Cake flour
  8. Get 40 g Egg
  9. Prepare 1 g Oil
  10. Prepare 10 g Shironegi leek

An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an in rolled edge, which nearly flattens out with age. 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.

Instructions to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:
    1. Dust Yellowtail fillet with salt and place in refrigerator for 1~3 hours, then draw off excess moisture with paper towel
    1. Slant your knife till it's almost parallel with the chopping board, and slice fresh shiitake mushrooms into 3~4mm thick pieces.
    1. Marinate fillet and mushrooms with ingredients A.
    1. Dust fillet with cake flour.
    1. Heat the oil in a frypan, and scramble egg mixture until it's half-cooked.
    1. Place fillet, scrambled eggs and mushroom slices on a piece of parchment paper, in that order.
    1. Preheat oven to 200?C, and bake the ingredients compiled in Step 6 for 10~15 minutes.
    1. Plate the fillet and other ingredients, and garnish with julienned leeks.

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. Add a Japanese twist to classic Italian risotto with shiitake mushrooms. Remove the mushrooms from the water, squeezing out any excess. Tender braised shiitake mushrooms and velvety sauce over a bed of vibrantly colored baby bok choy.

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