Japanese｜Seafood｜Spring｜Vegetables｜イサキと瓜のさわやかジュンサイ添え
Grilled Grunt Fish and Melon with Refreshing Water Shield Garnish
Culinary Studio Karinary Art 2021.May
Ingredients
| Chicken grunt (sashimi block) | 100g ... Lightly sprinkle both sides with salt and refrigerate for about 1 hour. |
| White cucumber | 100g ... Peel, cut in half lengthwise, and slice thinly. (Kaga white cucumber was used in this recipe.) |
| Sudachi | 1 ... Thinly slice into rings. |
| Myoga (Japanese ginger) | 1 ... Julienne. |
Water Shield Plum Sauce
| Water shield (cooked) | 3 tbsp or more |
| Plum paste | 10g ... Strain through a sieve. |
| Mikawa roasted sake | 1 tsp |
| Water | 1-1/2 tsp |
Instructions
- Pat dry the prepared chicken grunt and slice thinly at an angle.
- Mix the white cucumber with a pinch of salt, let it soften, and then squeeze out excess water.
- Make the water shield plum sauce: combine plum paste with roasted sake and water to adjust the flavor, then add the water shield.
- In a bowl, lightly mix the chicken grunt, white cucumber, and sudachi slices. Arrange on a serving plate, top with myoga, and serve with the water shield plum sauce from step 3.