Culinary Workshop Karinary Art 2018.July
Ingredients (Serves 2-3)
| Pike conger (hamo) | 120g ... Filleted and deboned. Cut lengthwise and into 8cm pieces. |
Seasoning
| Sake and salt | A pinch |
Other Ingredients
| Shiso leaves | 4 leaves ... Halved lengthwise. |
| Eggplant | As needed ... Thinly sliced into 8 pieces. |
| Shishito peppers | 6 pieces ... Cut a slit lengthwise. |
A ＜Batter＞
| All-purpose flour | 40g |
| Cold water | 50ml or more |
B ＜Plum Paste＞
| Plum meat | 20g |
| Mirin | 2 tbsp |
| Light soy sauce | 1 tsp |
Instructions
- Prepare B ＜Plum Paste＞: Boil off the alcohol in the mirin, then mix with the plum meat and light soy sauce to create a paste.
- Place the pike conger skin-side up, spread an appropriate amount of plum paste from step 1, and layer with shiso and eggplant slices. Roll tightly.
- Mix A (flour and cold water) gently to create the batter.
- Coat the rolled pike conger with the batter from step 3 and deep-fry at 170°C. Deep-fry the shishito peppers (or pike conger bones) separately. Cut the fried pike conger in half and plate them for serving.