Marinate the salmon in the ☆ ingredients for 20 minutes. Remove the base from the shimeji mushrooms and shred. Julienne the carrot and green pepper.
Dry the excess moisture from the salmon and coat with the katakuriko + flour. Shake off the loose flour. Heat oil in a frying pan and pan-fry the salmon over medium heat until both sides are crispy browned.
In a separate frying pan, heat up some oil and stir-fry the carrot and shimeji mushrooms. Lastly add the green pepper and quickly cook.
Add the hot water, dashi granules, ★ ingredients, and grated ginger. Bring it to a boil. Lastly, add the vinegar and the katakuriko slurry. Stir until the sauce has thickened.
Arrange the salmon from Step 2 on a dish and pour the Step 4 sauce on top.
I added some ginger and vinegar to my usual thick ankake sauce. I just came up with this idea on the spot.
In place of hot water + dashi granules, you can use real dashi stock instead. I make it with dashi granules because it's easier. If you decrease the amount of vinegar, decrease the sugar as well. The ratio of the katakuriko + flour is 5:5. If possible, cook Steps 2 & 3 at the same time. Step 3: You could alternatively boil the vegetables.