Japanese｜Seafood｜Spring｜いさきの昆布〆・山菜の煎り酒漬け
Kelp-Cured Grunt Fish with Mountain Vegetables Marinated in Irizake
Culinary Workshop Karinary Art 2018.May
Ingredients
| Grunt fish (Isaki) | 1 medium ... Fillet into three pieces, remove skin, and debone. |
| Salt | 1/3 tsp |
| Kombu | Enough to wrap the fillets. |
| Vinegar and sake | 1/2 tsp each |
| Wasabi | As needed |
Instructions
- Sprinkle salt on the fish and let it sit for about 30 minutes.
- Wipe the surface of the kombu, then soak it in the vinegar and sake mixture to soften. Sandwich the fish between the kombu, wrap it with plastic wrap, and refrigerate for 1 day or more.
- Slice the fish diagonally or into sashimi-style strips, plate with mountain vegetables, and garnish with freshly grated wasabi.
Mountain Vegetables in Irizake Marinade
Ingredients
| Boiled bamboo shoots | 50g |
| Boiled butterbur stalks | 50g |
| Boiled tara buds | 4 pieces |
| Mikawa irizake | 1 tbsp |
| Water | 2 tbsp |
| Sudachi juice | 1 tsp |
Instructions
- Mix Mikawa irizake, water, and sudachi juice. Marinate the bamboo shoots, butterbur stalks, and tara buds in the mixture.