Autumn｜Japanese｜Seafood｜秋刀魚と生麩の山椒焼き
Grilled Pacific Saury and Fresh Wheat Gluten with Sansho Pepper
Culinary Workshop - Culinary Art - 2011.Sep.
Ingredients (Serves 3-4)
| Pacific saury (sanma) | 2 ... Fillet into three pieces and cut in half |
| Raw wheat gluten (namafu) | 100g ... Cut into 8 slices |
Marinade and Seasonings
| Soy sauce | 1 tbsp |
| Mirin | 1 tbsp |
| Sake | 1 tbsp |
| Sugar | 1 tsp |
| Ground sansho pepper | 1 tsp |
Garnish
| Sprouted green onion (menegi) | As needed |
| Kabosu citrus | As needed |
Steps
- Fillet the Pacific saury, pat dry, and marinate both the fish and the raw wheat gluten in the marinade for about 1 hour.
- Place a piece of raw wheat gluten on the Pacific saury, roll it up, and secure with a toothpick. Bake in a 180°C (356°F) oven (or grill) for about 8 minutes.
- Brush with the marinade while baking.
- Scatter sprouted green onions on a plate, arrange the baked Pacific saury, and garnish with kabosu citrus.