- 2 Salmon fillets (80g)
- 2 Scallops (100g)
- small amount of Cabbage (20g)
- small amount of Onion (20g)
- 2 Shiitake mushrooms (20g)
- 4 Snap peas (20g)
- ☆ Miso paste2 tbs
- ☆ Sugar1 tbs
- ☆ Mirin2 tsp
*Snap peas can be substituted with other vegetables such as bell peppers. Add your favorite vegetables in a colorful way.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
Steamed seafood that locks in the umami flavor of the seafood and vegetables.
Its vibrant appearance makes it perfect as a dish to serve to guests.
How to make it
Prepare the ingredients. Cut the salmon into 1cm thick slices, scallops into round slices, cabbage into 2cm squares, remove strings from snap peas and cut in half, onion into 5mm thin slices, shiitake mushrooms into 1cm cubes.
Mix the ☆ seasonings.
Wrap ingredients (1) and mixed seasonings (2) in a heat-resistant and water-proof film. Steam over medium heat (800W 170-180℃) for about 10 minutes.
Place them on plates and they are ready to serve.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)