Culinary Art Studio 2015.May
Ingredients
| Horse Mackerel (Aji) |
3 ... Fillet into three pieces and slice into bite-sized pieces |
| Potato Starch |
As needed |
| Frying Oil |
As needed |
| Thick Green Onion |
1 stalk ... Shredded |
| Carrot |
30g ... Finely julienned |
Nanban Vinegar
| Vinegar |
5 tbsp |
| Soy Sauce |
2-1/2 tbsp |
| Sugar |
2 tbsp |
| Dashi (Soup Stock) |
2 tbsp |
| Red Chili Pepper |
1 ... Thinly sliced into rings |
Finishing Touch
| Shiso Leaves & Lemon |
As needed |
Procedure
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Coat the horse mackerel in potato starch and fry at 160°C. Raise the temperature and fry again until crispy.
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Prepare the nanban vinegar by boiling the vinegar, then adding the soy sauce and other ingredients to mix well.
-
While still warm, immerse the fried mackerel in the nanban vinegar. Top with shredded green onion and julienned carrot. Let it sit at room temperature until cooled.
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Serve on a plate, sprinkle with torn shiso leaves, and garnish with lemon slices.