Refreshing Salmon with Thick Gingery Sauce

Refreshing Salmon with Thick Gingery Sauce

Adding vinegar to the sauce for this salmon makes it refreshing and perfect for summer. The delicious ginger ankake sauce is brimming with vegetables.

Ingredients: 2 servings

Raw salmon
2 pieces
☆Soy sauce
1-2 teaspoons
2 teaspoons
Shimeji mushrooms (small)
1/2 bag
Green pepper
Carrot (medium)
Boiled or regular water
200 ml
Dashi stock granules
1 teaspoon
★Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
1/2-1 teaspoon
1/2-1 tablespoon
Grated ginger
1/2 a thumbtip-sized knob
Katakuriko slurry
as needed
Katakuriko, flour
as needed


1. Marinate the salmon in the ☆ ingredients for 20 minutes. Remove the base from the shimeji mushrooms and shred. Julienne the carrot and green pepper.
2. 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.
3. 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.
4. 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.
5. Arrange the salmon from Step 2 on a dish and pour the Step 4 sauce on top.
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Story Behind this Recipe

I added some ginger and vinegar to my usual thick ankake sauce.
I just came up with this idea on the spot.