Seafood｜Seasonal vegetables｜Spring｜Western food｜鯛の和風カルパッチョ・新茶ジュレ添え
Japanese-Style Sea Bream Carpaccio with Fresh Tea Jelly
Culinary Art Studio Karinary Art 2022.April
Ingredients (Serves 2)
| Sea bream sashimi | 70g ... Thinly sliced |
| New onion | 50g ... Thinly sliced, soaked in water, and drained |
| Radish | 1 ... Thinly sliced, soaked in water, and drained |
| Radish sprouts | A small amount ... Cut into 2cm pieces |
Shincha Jelly
| Dashi stock | 50ml |
| Mikawa Irizake | 1 tbsp (or white soy sauce) |
| Vinegar | 2 tbsp |
| Sugar | 10g |
| Agar | 5g |
| Powdered green tea | 1/2 tsp (Grind new tea leaves in a mortar) |
Garnish
| Olive oil | |
| Salt | |
| Lemon | |
| Kinome (Japanese pepper leaves) |
Instructions
- Prepare the shincha jelly: In a saucepan, combine dashi stock, Mikawa Irizake, vinegar, sugar, and agar. Mix well, bring to a boil, then remove from heat. Pour into a container and chill in the refrigerator until set.
- Break the jelly with a fork and mix in the powdered green tea.
- Arrange the new onion, radish, and radish sprouts on a plate, then place the sea bream on top.
- Drizzle with olive oil and sprinkle with salt. Serve with the shincha jelly, garnished with lemon and kinome.