Japanese food｜Seafood｜Winter｜新春お膳立て 鰆マーマレード焼・かまぼこ天城和え・銀杏素揚げ
New Year's Assortment: Marmalade-Grilled Spanish Mackerel, Kamaboko with Amagi Dressing, and Deep-Fried Ginkgo Nuts
Culinary Studio Karinary Art 2015.Jan.
Ingredients
| 【Grilled Spanish Mackerel with Marmalade】 | |
| Spanish Mackerel | 2 pieces |
| Yuzu (sliced) | 4 slices |
| Mikawa Roasted Sake | 3 tablespoons (heaping) |
| Marmalade | As needed (about 1 tablespoon or more) |
| 【Kamaboko Tossed with Celery and Onion】 | |
| Kamaboko (fish cake) | 50g (cut into strips) |
| Celery | 10g (thinly sliced, lightly salted, rinsed, and drained) |
| Onion | 20g (thinly sliced, treated similarly) |
Dressing
| Mayonnaise | 1 tablespoon |
| Pickled Wasabi | 15g or more |
| Soy Sauce | A dash |
| 【Deep-Fried Ginkgo Nuts】 | |
| Ginkgo Nuts | As needed (shelled) |
| Frying Oil | As needed |
Procedure
【Grilled Spanish Mackerel with Marmalade】
- Marinate the Spanish mackerel with Mikawa roasted sake and yuzu for about 4 hours.
- Brush with a mixture of marinade and marmalade while grilling.
【Kamaboko Tossed with Celery and Onion】
- Prepare the dressing and toss with kamaboko, celery, and onion.
【Deep-Fried Ginkgo Nuts】
- Deep-fry the ginkgo nuts at a slightly low temperature until glossy. Sprinkle with salt (not included in the ingredients).