Salmon and Mushroom Roasted Nanban

Salmon and Mushroom Roasted Nanban

This is a simple recipe using piping hot salmon and mushrooms, roasted and seasoned with Nanban sauce.

Ingredients: 4 people

Salmon trout
4 cuts
Shimeji mushrooms
1 packet
1 heaping tablespoon
as needed
★Vinegar with mild acidity
4 tablespoons
★Soy sauce
4 tablespoons
4 tablespoons
a little less than 3 tablespoons
Grated ginger
1 teaspoon
Red hot pepper
1 pepper (to taste)
Vegetable oil
as needed


1. Break the shimeji mushrooms into individual pieces, cut the salmon into 2 or 3 easy-to-eat portions, sprinkle with ☆, and let sit for 5 minutes.
2. Bring ★ to a boil in a pot, add in the grated ginger and red chili pepper (deseeded and cut into small pieces), bring it to a boil again, and turn off the heat.
3. Heat up vegetable oil in a pan, saute the shimeji mushrooms, and marinate in the sauce from Step 2.
4. Sprinkle in the katakuriko once the moisture from the salmon has evaporated, coat the fish in katakuriko, pour more vegetable oil to the pan in Step 2, and cook over medium heat.
5. Cover with a lid after flipping the salmon, and steam cook (for 4-5 minutes). Remove the lid after the salmon has cooked through, turn the heat to high to crisp the salmon. Transfer the salmon to Step 2 to marinate.
6. Arrange onto plate after thoroughly ladling with sauce, scatter with shredded onions if available, and it is done.

Story Behind this Recipe

I wanted to eat my favorite pickled Nanban in a healthy way.