Salmon enoki rolls with teriyaki sauce
1. March 2013
This is one of the recipes I have prepared in Indonesia, it is very delicious and easy. Suitable as a guide or inspiration for an impressive appetizer or main meal.
Do not be discouraged by the length, I tried to describe the procedure in more detail because it concerns exotic ingredients. Specifically, the enoki sponge, which is especially popular in Asia, mainly in Japan. They have a fine, delicate flavor, they are also consumed raw or added to soups and main meals. They are healing, beneficial for cancer. They are also available to us, sometimes you can come across them in tesco networks, so when you see them, definitely add them to your cart. I attach a few internet links. Topfoods , Dobrehouby , Magic Mushrooms are selling disputes.
10 minut
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0
porce
Postup
1.
First prepare a teriyaki sauce. In a small bowl, mix the spoonful of water and put it aside. Put the remaining ingredients in a pot and mix at medium power until the sugar dissolves. If it is well dissolved, pull the power down to the minimum, add starch water and stir for a few minutes while stirring. After a few minutes, you should be happy with the consistency of the sauce that's done this way. Put it aside and allow it to warm up briefly before serving it.
2.
Slice the salmon fillet to the thinner slices, approximately 4 mm thick. Copy as if you cut the longer side. The goal is to reach a long sliver that rolls at least 1.5 times around the enoki bunch. I was not in my kitchen, and I would definitely have chosen a long, wide and sharp knife, instead of having a classic closing opinion, so it will surely make you look more beautiful.
3.
Take a bundle of mushrooms, cut off the lower end of your legs, sometimes it can be 1/4 - 1/3 of full length that comes to the crunch. And divide the bundle into the same parts, ideally according to the number of slices of salmon. Now just carefully wrap each bundle of mushrooms at the bottom with a slice of fish and you can rest on short sides at moderate performance. Just a few seconds on each side, fish in thin slices is ready for thought and the sponge will benefit from the shortest heat exposure time. If slices of fish are stronger and do not hold too alone, you can help with the yarn you remove after resting.
4.
Served with teriyaki sauce as an appetizer or as a main dish with steamed rice.
