If shimeji or enoki, half a bag; if shiitake about 2
▲Refined cooking sake
▲Soup stock granules (Western style)
about 1/3 teaspoon
about 70 ml
1 teaspoon starch + 1 tablespoon water
Skin and de-bone the salmon, cut into bite-sized pieces, and sprinkle with the ● cooking sake (1/2 tablespoon). Set aside.
Cut the Chinese cabbage core into 1 cm wide pieces, and the leaves into 3 cm wide pieces. Cut the leek into 1 cm diagonal pieces, and cut the mushrooms into bite-sized pieces.
Add the ▲-marked ingredients to a frying pan and bring to a boil. Once boiling, add the ingredients from Step 2, then from Step 1 above that, and cook on medium heat until the cabbage becomes soft, for about 8 to 10 minutes.
Add the ■ milk (70 ml) while checking the flavor. After checking the flavor, add the water-dissolved katakuriko. Avoid disturbing the salmon.
Transfer to a heat-resistant container and top with cheese above the salmon.
Bake in a toaster oven until the cheese is golden brown.
Story Behind this Recipe
I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.
Cod is delicious in this too instead of salmon. Use whatever vegetables you like. Depending on how it's heated and the amount of Chinese cabbage, the thickness of the flavor may change, so adjust with milk as you see fit. If you feel the taste is too bland, add a small amount of soup stock granules.