Mushrooms of your choice (I used shimeji and king oyster mushrooms)
1/4 (approximately 50 g)
Raw salmon fillet
Salt and pepper (for seasoning the salmon)
a pinch of each
Additive-free soy milk
White wine or sake
Granulated Japanese-style dashi (soup base)
Finely chopped parsley
Thinly slice the onion and separate the mushrooms from each other. Slice them if you are using king oyster mushrooms or shiitake mushrooms.
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.
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.
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.
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.
Add the dashi and the miso. Return the salmon from Step 3 to the pan. Gently simmer until the sauce reaches an ideal thickness.
Add the boiled pasta and mix together with the sauce. Taste and add salt if needed.
Plate the pasta, crack some black peppercorns on top, and sprinkle some parsley on top. Enjoy it piping hot!
This is the pasta that I used (sedanini). Use whichever type that you like!
Story Behind this Recipe
I start to crave creamy pasta when the temperature starts to cool down. I mixed together seasonal salmon and mushrooms and made this slightly healthy Japanese-style tofu cream pasta with miso. It pairs well with salmon!
In Step 5, in order to easily and evenly combine the soy milk and the onions that have been mixed with flour, scrape the bottom of the pan while spreading the soy milk throughout the pan. Feel free to use whichever mushrooms you like.