Autumn｜Japanese｜Mushrooms｜Seafood｜太刀魚の塩焼き・なめこのおろし和え
Grilled Salted Beltfish with Nameko Mushrooms and Grated Daikon Dressing
Culinary Workshop - Culinary Art - 2009.Sep.
Ingredients (Serves 4)
| Scabbard fish (Tachiuo) | 4 small pieces ... Sprinkle with salt |
| Nameko mushrooms | 200g ... Blanched |
| Soy sauce | 1 1/2 teaspoons |
| Daikon radish | 200g ... Grated |
| Kabosu citrus | 2 pieces |
Seasoning
| Vinegar | 2 tablespoons |
| Sugar | 1 1/2 tablespoons |
| Salt | 1/2 teaspoon |
Instructions
- Grill the scabbard fish.
- Briefly blanch the nameko mushrooms, drain, and rinse with running water. Marinate in soy sauce.
- Lightly drain the grated daikon radish and mix with the seasoning. Combine with the nameko mushrooms from step 2.
- Serve on a plate and garnish with kabosu. Drizzle kabosu juice before eating.