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- Mt. Fuji salmon salad Yuzu miso
Mt. Fuji salmon salad Yuzu miso
Recipe provider:Fuji no Kuni Food City Creation Worker
Main ingredients used:Kakishima trout Mt. Fuji salmon

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.
How to make video
* The recipe is the information published in the October 2016 issue of the prefectural newsletter.
Recipe using "Kakishima trout Mt. Fuji salmon"
3品