Oven-baked Japanese Yellowtail with Shiitake Mushrooms
Oven-baked Japanese Yellowtail with Shiitake Mushrooms

Hi everyone, Welcome to my recipe site. Today, we’re going to prepare a special dish, oven-baked japanese yellowtail with shiitake mushrooms. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Oven-baked Japanese Yellowtail with Shiitake Mushrooms is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Oven-baked Japanese Yellowtail with Shiitake Mushrooms is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have oven-baked japanese yellowtail with shiitake mushrooms using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:
  1. 60 g Japanese Yellowtail fillet
  2. 0.2 g Salt
  3. 15 g Fresh shiitake mushrooms, or substitute with other types of fresh mushrooms
  4. 3 g Soy sauce —A
  5. 3 g Mirin, or substitute with 1/2 tsp. sugar —A
  6. 1 pinch Shichimi togarashi seasoning —A
  7. 6 g Cake flour
  8. 40 g Egg
  9. 1 g Oil
  10. 10 g Shironegi leek
Steps to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:
    1. Dust Yellowtail fillet with salt and place in refrigerator for 1~3 hours, then draw off excess moisture with paper towel
    1. Slant your knife till it's almost parallel with the chopping board, and slice fresh shiitake mushrooms into 3~4mm thick pieces.
    1. Marinate fillet and mushrooms with ingredients A.
    1. Dust fillet with cake flour.
    1. Heat the oil in a frypan, and scramble egg mixture until it's half-cooked.
    1. Place fillet, scrambled eggs and mushroom slices on a piece of parchment paper, in that order.
    1. Preheat oven to 200?C, and bake the ingredients compiled in Step 6 for 10~15 minutes.
    1. Plate the fillet and other ingredients, and garnish with julienned leeks.

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