Steps to Make Favorite Oven-baked Japanese Yellowtail with Shiitake Mushrooms

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, oven-baked japanese yellowtail with shiitake mushrooms. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Oven-baked Japanese Yellowtail with Shiitake Mushrooms is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Oven-baked Japanese Yellowtail with Shiitake Mushrooms is something that I have loved my entire life.

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

The ingredients needed to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:

1. Prepare Japanese Yellowtail fillet
2. Prepare Salt
3. Get Fresh shiitake mushrooms, or substitute with other types of fresh mushrooms
4. Get Soy sauce —A
5. Get Mirin, or substitute with 1/2 tsp. sugar —A
6. Take Shichimi togarashi seasoning —A
7. Make ready Cake flour
8. Take Egg
9. Prepare Oil
10. Get Shironegi leek

Steps to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:

1. 1. Dust Yellowtail fillet with salt and place in refrigerator for 1~3 hours, then draw off excess moisture with paper towel
2. 2. Slant your knife till it's almost parallel with the chopping board, and slice fresh shiitake mushrooms into 3~4mm thick pieces.
3. 3. Marinate fillet and mushrooms with ingredients A.
4. 4. Dust fillet with cake flour.
5. 5. Heat the oil in a frypan, and scramble egg mixture until it's half-cooked.
6. 6. Place fillet, scrambled eggs and mushroom slices on a piece of parchment paper, in that order.
7. 7. Preheat oven to 200?C, and bake the ingredients compiled in Step 6 for 10~15 minutes.
8. 8. Plate the fillet and other ingredients, and garnish with julienned leeks.

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