Hello everyone, I'm MASA
Here is a varied version of a well-known recipe
(JP) Niku jia ga, aka Pork stew with Potato
One shortage of stewing
with meat chunks is that
it takes a long time to complete it
For today’s recipe, I replace salmon
with pork chunks
Since we use salmon
and potato at the same time
I think it would be a great idea as well
if we make a dish with Hokkaido style
The combination of
salmon pan-fried until aromatic
and potato with butter flavor is very delicious
The recipe is very simple~!
Ok, let's get started~! (๑>◡<)و
When cooking pork stew with potato
we'll use a cutting technique
called “mentori”
which means to cut off
the sharp corners of potatoes
this way, it lessens the chance
of potatoes breaking into pieces
during the cooking processes
with other ingredients, including meat
But, since we use salmon this time,
the stewing time is relatively short
it’s ok if we simply cut the potatoes
into bite size
you can choose according to your preference
such as carrot, or konjac
Today I’m going to stew
the salmon with skin on
Make sure the scales
of salmon have been removed
If you’re not used to eating with skin on
you can definitely remove
the skin as you wish
Since I’m going to cook salmon
attached with skin
I sprinkle some black pepper
to add some spice
We’ll have simmering process later on
so just fry until the surface
turns golden brown
Remember, the skin side may have fishy smell
So make sure you pan-fry the skin side well
The oil left in the frying pan may
contain fishy smell as well
So, keep in mind to wipe it clean!
Today I’m going to make a dish
with Hokkaido style
So I decide to add butter
during stir-frying process
Mushrooms like shimeji
and potatoes absorb oil easily
Thus, you can add extra butter anytime
Let’s check the doneness of potatoes
Very well! It’s almost done
After putting salmon back,
we don’t need to cook it for too long
Simply heat it up a bit is enough
Lastly, taste test
Fine tune the flavor if needed
Ok, here is a serving of delicious
(JP) Shake jiaga Salmon Potato Nimono
The salmon has been pan-fried and simmered
so it has great aroma and tastes juicy (๑´ڡ`๑)
As for the potatoes, take a bite and you can
taste the fragrance of butter! So wonderful
For the beverage, I chose (JP) Reishu,
chilled sake to go with the dish!
Enjoying the rice aroma of sake
and salmon dish at the same time
creates an atmosphere of eating in an izakaya!
But of course, this dish is also
suitable for breakfast or lunch time
You must give it a try~!
SPECIAL THANKS TO Amy Chou