Sanuki salmon rare steak with parsley sauce
Kagawa's Genki Rice (Kagawa Prefecture x RIKEN) Olive oilGarlicparsleySanuki salmon

Ingredients
For 2 people
- Sanuki Samon (for sashimi) 140g
- Eringi 1
- Maiko 1/2 pack
- Salt and pepper Each a little
- Olive oil 1/2 tbsp
Seasoning A
- Ouchi parsley 2 branches (15g)
- Lemon juice 1 tsp
- Garlic (grated) 1/4 teaspoon
- salt 1/4 teaspoon
- Olive oil 1/2 tbsp
Method
-
Cut the trumpet mushrooms into thin slices and loosen the maitake mushrooms to a size that is easy to eat.Finely chop the Ouchi parsley and mix material A into a bowl to make parsley sauce.
-
Put olive oil in a frying pan and heat it over medium heat. Cut the surface of Sanuki Samon for 10 seconds each and lightly heat it to a size that is easy to eat.
-
Fry the trumpet mushrooms and maitake mushrooms in the same frying pan and sprinkle with salt and pepper.
-
Place step 2 and step 3 and parsley sauce on a plate.
Invented
Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN
This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.
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