Sake appetizer recipes

Japanese｜Seafood｜Vegetables｜Winter｜鯛の白雪焼き・ゆり根の梅肉和え

Grilled Sea Bream with Snow-White Topping and Lily Bulb Dressed in Plum Sauce

View Product Details

Cooking Studio Culinary Art 2008.January

Ingredients

【Tai (Sea Bream) with Shirayuki Topping】
Tai (sea bream) 50g × 4 pieces ・・・ Pre-seasoned

Seasoning

Light soy sauce 1 teaspoon
Mirin 1 teaspoon
Kuruma shrimp 4 pieces ・・・ Briefly boiled
Lily bulbs 8 pieces ・・・ Briefly boiled
Ginkgo nuts 4 pieces ・・・ Boiled

Shirayuki Topping

Egg whites 1 large
Potato starch 1/2 teaspoon
Salt A pinch

Procedure

  1. Season the tai (sea bream).
  2. Bake at 200°C for 5 minutes.
  3. Whisk the egg whites with potato starch and salt until stiff peaks form. Top the tai with the mixture, and decorate with shrimp, lily bulbs, and ginkgo nuts.
  4. Bake for an additional 3 minutes.

Ingredients

【Lily Bulbs with Ume Paste Dressing】
Lily bulbs 60g ・・・ Separate into individual petals and boil in water with a drop of vinegar.
Lotus root 30g ・・・ Thinly sliced and boiled

Ume Paste Dressing

Ume paste 20g
White soy sauce 1/2 teaspoon
Mirin 1/2 teaspoon

Procedure

  1. Drain the boiled lily bulbs and lotus root, and mix with the ume paste dressing.