Culinary Workshop - Culinary Art - Sep.2014
Ingredients
| 【Marinated Pacific Saury (Shime Sanma)】 |
| Pacific Saury (for sashimi) |
2 fish |
| Salt |
1 tablespoon |
| Vinegar |
As needed |
| 【Chrysanthemum Namasu】 |
| Daikon Radish |
100g (5cm)... Cut into matchstick-sized pieces. |
| Mottekiku (Light Purple Chrysanthemum) |
As needed... Separate petals, blanch quickly in vinegar-added boiling water, cool in ice water, and drain. |
| Sakamotokiku (Yellow Chrysanthemum) |
As needed... Prepare the same way as above. |
Combined Vinegar
| Vinegar |
3 tablespoons |
| Sugar |
1/2 tablespoon |
| Salt |
1/2 teaspoon |
| Dashi Stock (or Water) |
1/2 tablespoon |
| Sudachi |
As needed... For garnish. |
Procedure
- Fillet the pacific saury into three pieces, sprinkle with salt, and let sit for about 15 minutes.
- Rinse step 1 with water, pat dry, and arrange in a tray. Submerge in vinegar to marinate (for 15 minutes or more).
- Carefully remove the skin, take out the central bones, and cut into bite-sized pieces.
- Sprinkle sugar (not listed in ingredients) over julienned daikon radish. Once softened, sprinkle with salt and let sit for a while.
- Squeeze out excess moisture from the daikon and mix with the two types of chrysanthemum for a colorful presentation.
- Arrange the marinated pacific saury and chrysanthemum namasu on a plate, drizzle with combined vinegar, and garnish with sudachi.