Culinary Workshop - Culinary Art - Mar.2016
Ingredients
| Mehikari Fish |
12 pieces ... Remove heads, scales, and guts, rinse, pat dry, and season. |
Seasoning
| Sake |
1 tsp |
| Salt |
1/4 tsp |
| Ginger Juice |
1/2 tsp |
| Asparagus |
4 stalks ... Trim and cut into thirds. |
| Flour |
As needed |
| Egg White |
1 ... Whipped |
| Frying Oil |
As needed |
Sesame Coating
| White and Black Sesame Seeds |
As needed ... Mixed |
Kaki no Tane Coating
| Kaki no Tane (Rice Crackers) |
30g or more ... Placed in a plastic bag and crushed with a rolling pin |
Karaage
| Flour |
As needed |
| Lemon |
As needed |
Procedure
- Pat the fish dry, dust with flour, dip in whipped egg white, and coat with sesame or crushed kaki no tane.
- For karaage-style mehikari and asparagus, coat only with flour.
- Deep fry steps 1 and 2 in oil heated to 160-170°C until crispy. Arrange on a plate and serve with lemon.
