Japanese｜Mushrooms｜Seafood｜Spring｜Vegetables｜いさきと加賀胡瓜の胡麻酢だれ
Grilled Seabass and Kaga Cucumber with Sesame Vinegar Sauce
Culinary Studio Culinary Art 2024.May
Ingredients
| Japanese grunt sashimi | 30g or more - Thinly sliced, lightly salted (10 minutes), then rinsed with vinegar (not included) and patted dry |
| Kaga cucumber | 80g - Peel, cut lengthwise, and remove seeds. Slice thickly, salt lightly (5 minutes), then rinse with water |
| Fresh wood ear mushrooms | 2 pieces - Blanch in boiling water, cool in a strainer, and cut into bite-sized pieces |
Sesame Vinegar Sauce
| Sesame paste | 2 tbsp (24g) |
| Boiled vinegar | 1 tbsp |
| Sugar | 8g or more |
| Light soy sauce, Dark soy sauce | Slightly less than 1 tsp each |
| Salt | A pinch |
| Water | 2 tsp or more |
Garnish
| Myoga (Japanese ginger) | 1 piece - Julienne and soak in water |
Method
- Mix the ingredients for the sesame vinegar sauce to prepare the dressing.
- Spread the sesame vinegar sauce on a plate, arrange the vinegar-rinsed Japanese grunt, drained Kaga cucumber, and wood ear mushrooms on top, and garnish with myoga.