富士山サーモンサラダゆずみそがけ｜The Fuji no Kuni Capital of Food

Mt. Fuji salmon salad Yuzu miso

Recipe provider：Fuji no Kuni Food City Creation Worker

Main ingredients used：Kakishima trout Mt. Fuji salmon

Marine products

Japanese style

MaterialFor 4 people

Mt. Fuji salmon	1/2 fence
Cotton tofu	half to 2/3
2 figs
Paprika 1/2 yellow, 1/2 red
1/2 cucumber
2-3 green leaves
1/2 celery
Rice vinegar appropriate amount
Yuzu miso	Add an appropriate amount of soup stock and grated yuzu peel to a mixture of white miso, sugar, sake, and mirin (10: 2.5: 1.5: 1.5 ratio) that has been lightly cooked and kneaded.

How to make

Cut the salmon into thin slices (3-4 servings is a guide).

Sprinkle a pinch of salt on both sides of ❶ and leave it for 5 to 10 minutes until the water comes out of the body.

Cut the tofu into 4 pieces, and cut the peeled figs into 5 mm slices.

Spread figs on the outside of the plate in a circle and pour tofu in the center.

Cut paprika and celery into julienne, cut cucumber into small pieces, and cut green leaves into easy-to-eat pieces by hand, soak them in cold water, and then put them in a colander.

With the salmon still salted, wash it quickly with rice vinegar in a bowl, etc., and drain it with kitchen paper.

Arrange ❺ and ❻ in ❹, and turn the yuzu miso about 3 tablespoons to finish.

Salad goes well with vegetables that you usually have at home, such as cabbage and onions.

❷ Point
Please note that salted salmon will get too much salt if left for 5 to 10 minutes or more.