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.
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.
Heat up vegetable oil in a pan, saute the shimeji mushrooms, and marinate in the sauce from Step 2.
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.
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.
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.
In order for the flavoring to really soak in, marinate the salmon when it is freshly cooked and piping hot. Adjust the amount of red chili pepper to taste.