Culinary Art Studio 2015.March
Ingredients
| Spanish Mackerel (Sawara) |
2 fillets ... Cut each fillet in half and marinate in Shitami for 20 minutes |
Shitami (Marinade)
| Soy Sauce |
2 tbsp |
| Mirin |
2 tbsp |
| Sake |
2 tbsp |
Fukinoto Miso
| Fukinoto (Butterbur Buds) |
8 pieces ... Halve, blanch in salted boiling water, and soak in water for 1 hour |
| Saikyo Miso |
70g |
| Inaka Miso |
15g |
| Sake |
20ml |
| Mirin |
50ml |
| White Sesame Oil |
2 tsp |
| Pine Nuts |
As needed ... Roasted and coarsely chopped |
Garnish
| Canola Flowers |
As needed ... Blanch and mix with carrot and salted kelp |
Procedure
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Prepare the Fukinoto Miso: Combine miso, sake, and half the mirin in a pan, and gently simmer over low heat while stirring.
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Squeeze the water from the prepared butterbur buds, finely chop, and sauté gently in sesame oil.
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Pat dry the marinated mackerel and grill. Spread Fukinoto Miso on top, sprinkle with pine nuts, and grill for an additional 2-3 minutes until the miso is fragrant and golden.
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Arrange on a plate and garnish with canola flowers.