Culinary Art Kitchen 2010.June
Ingredients
| Bonito (red meat) |
40g (per person) ... Cut into bite-sized pieces, lightly season with salt and pepper |
Marinade
| Soy sauce |
1/2 teaspoon |
| Mirin |
1/2 teaspoon |
| Garlic |
To taste ... Grated, as desired |
| Flour |
As needed |
| Beaten egg |
As needed |
| Bread crumbs |
As needed |
| Oil for frying |
As needed |
Vegetable Garnish
| Onion (thinly sliced) |
As needed |
| Chrysanthemum greens |
As needed |
| Yellow bell pepper (thinly sliced) |
As needed |
| Myoga ginger (julienned) |
As needed |
| Shredded ginger |
As needed |
Ponzu Sauce
| Ponzu |
50ml |
| Sugar |
2 teaspoons |
| Water-dissolved potato starch |
As needed |
Instructions
- Pat the bonito dry and marinate in the marinade for about 20 minutes.
- Coat the fish in flour, beaten egg, and bread crumbs in order, then fry until crispy.
- Soak the vegetables in cold water until crisp, then drain well.
- Ponzu Sauce: Combine ponzu and sugar in a small saucepan, heat, and thicken with potato starch.
- Arrange the vegetables and fried bonito on a plate, top with shredded ginger, and drizzle with the sauce before serving.