Japanese Salmon Meuniere fish recipe – Japanese cooking 鮭のムニエルの作り方レシピ by admin July 13, 2018, 11:33 am 33 Comments cookingeasyfishfoodjapanee cookingjapanesejapanese recipemeuniererecipesalmonseafoodムニエルレシピ作り方簡単魚鮭 See more Previous article Easy Appetizers: Spinach and Artichoke Dip Recipe – Natasha’s Kitchen Next article Sausage Recipes Italian in Red Wine Onion Sausage Gravy Breakfast 33 Comments Leave a Reply A French dish cooked by a Japanese person for an American audience… Hm. Reply I personally like the doneness of this salmon. Could do without the 3 lemon seeds though. Reply thanks for the recipe! i just need to give it to a bitchy sister, she's missing choir practice, for chrissakes…. Reply Heard about this dish from Legend of Heroes: Trails in the Sky and was curious haha. Looks delicious, going to give this a shot. Reply 總覺得鮭魚被煎得稍微柴了點= =盤子被噴得一點一點的… Reply you over cooked your fish Reply Can you please tell me what this song is? artist/name? I really like it. Reply Yeh he cooked it to death – and the sauce Reply That's one over-cooked piece of fish! (Preparing myself for subscriber retaliation [please, no..]) Nice video though. Reply you dont count fish as meat? Reply its called sweet soy sauce not caramel soy sauce Reply It's just a regular Kikkoman soy sauce. Never heard of caramel soy sauce. I recommend Kikkoman, no La Choy or other soy sauce made from soy protein instead of soy beans. Reply what kind of soy sauce are you using? seems very thick… the one I am using is somehow more liquid… and also, I found at the local store "caramel soy sauce". How can I use it? is it for desserts or for main courses? the regular soy sauce I'm using is a bit salty but this caramel one is so very sweet and unusual… please help. thanks! Reply ur food is so yummie and pure:"> Reply YOU CAN DO THIS IN ANY FISH. Reply @0021548700 NO WAY Reply @123matt567 good imagination 🙂 Reply @BreeSnow777 Yes, the sauce is kind of rich and creamy, but the piece of the fish was big. So, it was very good. You don't have to use all the sauce on the plate. Reply Isn't the sauce oily after all that butter and oil u put in it??? Reply @0021548700 Vinegar is too acidic. Try orange juice. Reply Pause at 3:13! 😀 It's a dinosaur 😮 Reply @ZombieMika No, I'm talking about exactly the one that comes in blocks and hard. When you cook it, it becomes soft. Reply @ezjapanesecooking that's a different type of mochi. the mochi he is talking about is hard and comes in blocks and expands and gets crispy sort of when you cook it. Reply @leefuji Actually, olive oil prevents butter from burning. So, it's better with oil. Reply @ezjapanesecooking Actually, olive oil prevents butter from burning. So, it's better with oil. Reply @MoldCheese The answer is on my facebook page. Please join! Reply Can I ask what song is that? Reply @leefuji Mochi is the most dangerous food in Japan killing many elderly by choking. Many more people die from Mochi choking than Fugu (blowfish) poison, e-coli or salmonela. Especially dangerous when you use it in soup and become very soft like in traditional new year's soup. Reply @leefuji Maybe not, but I like pan fried mochi with cheese and nori on top. Just like cheeseburger patty but with nori. Reply @ezjapanesecooking Cool! Can you make a video using MOCHI? Reply @leefuji Just butter is good too. Reply @leefuji Olive oil. Reply was that corn oil in the pan before you dropped the butter cube? Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.