King Oyster Mushroom and Salmon Steak
Restaurant-Worthy King Oyster Mushroom and Salmon Steak, Made at Home
While I always advocate for home-cooked meals, sometimes a special outing feels desired. However, with a pack of vibrant red salmon from the supermarket for ¥12,000, I decided to recreate a restaurant-quality salmon steak experience right at home. This recipe focuses on transforming simple ingredients into an impressive dish that rivals any restaurant menu, proving that delicious and elegant meals can be made in your own kitchen.
Ingredients- 1/2 bowl of rice
- 3 pieces of salmon fillet
- 2 king oyster mushrooms
- 20g ginkgo nuts
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing the king oyster mushrooms. Wash them thoroughly and slice them into bite-sized pieces, about 1cm thick. Heat a frying pan over medium heat, add a little cooking oil, and place the sliced mushrooms in the pan. Grill them until they are nicely browned and slightly crispy on both sides. It’s important not to overcook them; you want to retain their chewy texture. In the same pan, add the ginkgo nuts and sauté them briefly until they become fragrant and slightly toasted. Be careful not to overcook the ginkgo nuts, as they can become tough.
Step 2
Next, let’s cook the star of the dish: the salmon steak. Lightly season the salmon fillets with salt and pepper. Heat a frying pan over medium-high heat, add cooking oil or butter, and place the salmon skin-side down first to achieve a crispy skin. Once the skin is golden brown and crisp, carefully flip the salmon and cook the other side until it’s cooked through to your liking. Be mindful not to overcook the salmon, as it can become dry; aim for a crispy exterior and a moist interior. While the salmon is cooking, pack the rice into a bowl, pressing it down firmly with the back of a spoon to create a compact shape. A well-packed rice mold will present beautifully on the plate with the steak.
Step 3
Now it’s time for the final presentation. Place the molded rice bowl in the center of your serving plate. Arrange the beautifully seared king oyster mushrooms and the sautéed ginkgo nuts alongside the salmon steak. For an extra touch of richness and elegance, gently place a poached egg (onsen tamago) on top of the salmon steak. When ready to eat, break the yolk and mix it with the rice or salmon for an even more luscious and decadent flavor. Finally, sprinkle some chopped parsley over the dish for a touch of color and freshness. Your impressive King Oyster Mushroom and Salmon Steak is now complete, ready to be enjoyed right in your own home. Bon appétit!
