The taste of autumn!This noodle soup butter pasta with salmon
Plenty of seasonal ingredients. We will introduce the recipe and how to make “Salmon Tokinoko Mentsuyu Butter Pasta” with a video. We used salmon, shimeji mushrooms, and eringi mushrooms to create a Japanese-style pasta that feels autumn. The scent of garlic and the richness of butter are more delicious! It is a dish full of salmon and mushroom flavors.
Noodles / pasta
Writer : macaroni cook
Culinary expert / nutritionist
He belongs to the track and field club from elementary school to high school and is interested in nutrition because of his experience of strict dietary restrictions. Worked at a welfare facility as a dietitian for 5 years, and was involved in dietitian work, cooking, and management work. m … see more
(For 2 people)
Mentsuyu (3 times concentrated)
Coarse ground pepper
・ Remove the skin from the salmon and cut it into bite-sized pieces.
・ Shimeji mushrooms are removed.
・ Boil plenty of water in a pan, add salt (not included in the amount), add spaghetti, and boil for about 1 minute shorter than the indicated time on the bag. * The amount of salt is 1% of the hot water. Save about 2 tablespoons of boiled juice.
How to make
Divide the shimeji mushrooms into small bunches, and split the shimeji mushrooms into bite-sized pieces by hand.
Heat olive oil in a frying pan, add garlic and fry until fragrant. Add salmon and when it is slightly browned, add ① and fry.
Add boiled juice (2 tablespoons), mentsuyu (1 tablespoon) and butter to make pasta sauce.
Add boiled pasta and entangle, then add mentsuyu (1 tablespoon) to taste.
Serve on a plate and sprinkle with butter, onions and coarsely ground pepper if you like.
Tips and points
・ Please use your favorite mushrooms to arrange them. When using a large eringi mushroom, cut it according to the size of the shimeji mushroom.
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