Cut the maitake mushrooms into bite-size pieces. Discard the bottoms of the enoki mushrooms and cut in half. Cut the atsu-age tofu into 12 pieces. Cut off the bottom of the mitsuba and cut into 3 cm.
Cut the salmon into small bite-size pieces. Sprinkle with sake (not listed) and let stand for 10 minutes. Pat dry with a paper towel and coat with flour.
Combine the chopped ginger and the ※ ingredients.
Put 2 tablespoons of sesame oil in a pan and arrange the maitake, enoki and atsu-age tofu in the pan. Turn on the heat and fry the ingredients for 3 minutes without moving them. Turn over and fry them on the other side.
After frying both sides take them out of the pan and set aside.
Add 1 tablespoon of sesame oil to the same pan and place the salmon with the skin side down. Do not touch until the surface changes colour, then flip them and fry the other side.
After the salmon is fried, return the fried mushrooms and atsu-age tofu to the pan. Drizzle the combined seasonings around the sides of the pan.
Add the mitsuba leaves and stir quickly so that the seasonings are mixed well. Transfer to a serving dish and garnish with mitsuba leaves.
Story Behind this Recipe
I wanted to make something autumnal using autumn salmon and mushrooms. This is a quick Japanese-style dish.
When you fry the ingredients in a pan, do not move them so that they will brown evenly.