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

Hi everyone, I hope you’re having an incredible day. Today, we’re going to make a special dish, oven-baked japanese yellowtail with shiitake mushrooms. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Oven-baked Japanese Yellowtail with Shiitake Mushrooms is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Oven-baked Japanese Yellowtail with Shiitake Mushrooms is something which I have loved my whole life.

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

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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