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Teriyaki Salmon and Lotus Root - Recipe Video

A simple and easy to understand recipe video shows how to make Teriyaki Salmon and Lotus Root.
How about teriyaki salmon and lotus root? The lotus root has a good texture and the salmon is finished moist. The sweet and salty sauce goes well with salmon and lotus root. It is well seasoned, so it is recommended not only for rice but also as a snack for alcohol. Please give it a try.
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Cook time

30 minutes

Ingredients
2 servings

  • Sake
    2 slice(s)
  • Lotus root
    100 g
  • Shiitake mushroom
    2
  • (A)Soy sauce
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Cooking sake
    1 tbsp
  • Salad oil
    1 tbsp
  • Japanese leek
    5 cm

How to make

  1. Prepare. Peel the lotus root and cut into 0.2-inch wide pieces. Cut the shiitake mushrooms into 8 equal pieces. Remove the skin and bones from the salmon and cut into bite-size pieces. Shred the Japanese leeks.
  2. 1. Heat cooking oil in a pan over medium heat and fry the lotus root.
  3. 2. When the lotus root has softened, add the shiitake mushrooms and salmon and fry over medium heat.
  4. 3. Add ingredient (A) and fry over medium heat. When the liquid is absorbed, remove from heat.
  5. 4. Serve in a plate, and top with Japanese leeks, then it is ready.

Tips for cooking

Adjust the amount of salt to your liking. After adding the seasonings, boil it down thoroughly to get a shiny finish.

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