Culinary Studio Culinary Art 2017.Oct.
Ingredients (For 3 servings)
| Pacific Saury | 2 fish ...Remove scales and heads. Cut into three cylinder pieces and remove the innards (liver), setting them aside. |
| Taro (Small) | 3 pieces ...Steam with skin on until a skewer can pass through. |
| Maitake Mushroom | As needed |
| Powdered Sansho Pepper | As needed |
Liver Sauce
| Pacific Saury Liver | From 2 fish |
| Soy Sauce | 2 tbsp |
| Mirin | 3 tbsp |
| Ginger Juice | 2 tsp |
Steps
- Clean the Pacific saury thoroughly and make slits in the skin. Sprinkle with salt and let sit for about 15 minutes. Rinse with sake afterward (salt and sake are not listed in the ingredients).
- Prepare the liver sauce. In a small saucepan, combine the Pacific saury liver through ginger juice and heat over medium-low. Simmer until reduced to half, then strain.
- Brush the Pacific saury with the sauce from step 2 and grill (about 5 minutes). Grill the taro and maitake mushrooms in the same way (about 3 minutes).
- Brush the grilled items again with the liver sauce, arrange on a plate, and sprinkle the Pacific saury with powdered sansho pepper.