Japanese Salmon Salad
Ingredients
- Seasoning vinegar material
- Lemon juice 25ml
- Orange juice 10ml
- Miridin 25ml
- bonito flakes 3g
- Soy sauce 35ml
- Kombu Appropriate amount
- Salad ingredients
- Black fungus 10g
- White fungus 5 grams
- Carrot 90g
- Cucumber Appropriate amount
- Salmon 80g
- Mustard Appropriate amount
Steps
1. Make seasoned vinegar two days in advance: Peel some fresh oranges and put them into a stone ladle.
2. Grinding.
3. Strain the orange juice. Make lemon juice in the same way.
4. Take 10 ml of orange juice and put it into a bowl.
5. Take 25ml of lemon juice into a bowl.
6. Take 25 ml of mirin and put it into a bowl.
7. I use low-salt soy sauce. If you like it salty, you can use unsalted Japanese soy sauce.
8. Add 35 ml of soy sauce.
9. Add bonito flakes.
10. Add an appropriate amount of kelp and wipe it off with a dry cloth before placing it.
11. Then seal it with plastic wrap and refrigerate it for two days. The longer it is soaked and refrigerated, the better the flavor will be.
12. Soak the black fungus until soft.
13. Soak the white fungus until soft.
14. Remove the stems of the black fungus and cut into pieces. Do not cut into small pieces. Cut into petals.
15. Also remove the roots of the white fungus and cut into chunks.
16. Pour boiling water into a pot and blanch the white fungus for two to three minutes.
17. Pour out cold water and let cool.
18. Soak in ice water, remove and drain before eating. The same method is used for black fungus.
19. Wash the carrots, remove the roots and tips, and cut out 6 discs.
20. Cut the disc into flower shape. Use a knife to cut a small triangle, and then cut another small triangle some distance apart.
21. Cut out flower shapes.
22. Slice the remaining carrots into thin strips.
23. Cut and spread on the bottom of the bowl.
24. Layer the black fungus.
25. Then spread the white fungus.
26. Sprinkle with carrot flowers.
27. Wash the surface of the cucumber with salt and then rinse it with water.
28. Cut into oblique slices, about 15 slices.
29. Insert cucumber slices one by one and make a fan shape.
30. Take the salmon out of the refrigerator and cut it into thin slices. If you bought it in flakes, you don’t need to cut it.
31. Roll up from one end.
32. Take another piece and wrap it along the tail. I wrapped three pieces of salmon in total.
33. Wrap everything and put it in the middle of the fungus. The salad is ready.
34. Take out the seasoned vinegar that has been stored for two days from the refrigerator.
35. Filter out impurities.
36. Seasoned vinegar with an orange scent would be great.
37. Squeeze some mustard and mix thoroughly.
38. You can eat it deliciously.
Tips
- 1 Salmon should be fresh, freshly cooked and eaten.Refrigerate before making.
- 2 The portion size is not large, and can be eaten by up to 2 people. If there are more people, you can make more, and you can also make more seasoning vinegar.
