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Steamed salmon with a sweet bean paste sauce


time30min

musisakefukiyosean

メニューコンセプト

"Fukiyose" is a typical Japanese dish that is first and foremost a feast for the eyes, as it is an assortment of seasonal ingredients arranged like colorful leaves blown together by the wind.

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Ingredients (for 1 person)

  • Plus Salmon fillet (bone removed) 60g 1 piece
  • a little salt
  • 20g sweet potato (3cm diameter) (2 x 5g pieces)
  • 5g carrots (frozen carrots cut into maple leaf shapes are also acceptable)
  • 1/4 fresh shiitake mushroom
  • 5g lotus root
  • <Seasoning liquid A>
  • 1/2 teaspoon sugar
  • 1/2 teaspoon soy sauce
  • 80ml of dashi stock
  • <Seasoning liquid B>
  • 1/4 teaspoon potato starch
  • 1/4 teaspoon water

Cooking in a frying pan

  • 1. Sprinkle salt on the salmon.
  • 2. Cut the sweet potato into 5mm thick slices. Cut the carrot into 3mm thick slices and cut them into maple leaf shapes.
  • 3. Thinly slice the shiitake mushrooms. Cut the lotus root into thin round slices.
  • 4. Line a steamer with cooking paper, add ingredients 1 and 2, and steam for 8 minutes.
  • 5. Put <Seasoning A> and "3" into a pot and simmer over medium heat until the lotus root is soft, then add <Seasoning B> to thicken.
  • Arrange the salmon and vegetables in 6 bowls and pour the sauce from step 5 over them.

Steam convection cooking

  • 1. Step 4: Place a baking sheet in a hotel pan, arrange "1" and "2" on top, and steam for 10 minutes at 100°C in steam mode.

*The cooking instructions listed are approximate temperatures and times. Heating conditions will vary depending on the oven you use, so please adjust the heating time and temperature accordingly.

栄養価（1人分）

    • エネルギー124 calorie
    • タンパク質14.1g
    • 脂質2.6g
    • 炭水化物10.5g
    • カリウム370g
    • カルシウム21mg
    • 鉄0.5mg
    • ビタミンD19.2 μg
    • ビタミンB10.13mg
    • ビタミンB0.15mg
    • ビタミンC8.0mg
    • 食塩相当量2.0g

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