Culinary Studio Culinary Art 2024.July
Ingredients
| Horse mackerel (for sashimi) |
1 fish - Fillet into three pieces, remove the center bone, and chop coarsely |
| Leek |
20g - Finely chopped |
| Myoga (Japanese ginger) |
20g (1 piece) - Finely chopped |
| Ginger |
20g (1 clove) - Finely chopped |
| Shiso leaves |
3 leaves - Finely chopped into large pieces |
Seasonings
| Miso |
2 tbsp |
| Mirin |
2 tsp or more |
Garnish
| Water pepper (Tade) |
As needed |
| Sudachi (Japanese lime) |
As needed |
Method
- Mix miso and mirin in a bowl. Heat in the microwave for about 10 seconds, then blend thoroughly and let cool.
- Add the chopped leek, myoga, ginger, and shiso leaves to the miso mixture and gently combine.
- Toss the chopped horse mackerel with the miso mixture.
- Line a plate with a shiso leaf, place the mixture on top, and garnish with water pepper and sudachi.