Japanese food｜Seafood｜Winter｜真鯛とうるい、せりの胡麻たれ和え
Red Sea Bream, Urui, and Japanese Parsley with Sesame Dressing
Culinary Art Kitchen 2023.Feb.
Ingredients
| Sea bream sashimi | 5-6 slices (50g) |
| Uru-i (Hosta leaves) | 4-5 stalks (50g) ... Separate stems and leaves |
| Seri (Japanese parsley) | As needed ... Separate stems and leaves; cut stems into small pieces |
Sesame Sauce
| White sesame paste | 1 tablespoon (20g) |
| Mirin (boiled to remove alcohol) | 1 tablespoon ... Boil to remove alcohol, then cool |
| Soy sauce | 2 teaspoons |
Instructions
- Prepare the Sesame Sauce: Mix the sesame paste with mirin until smooth, then add soy sauce.
- Bring a pot of water to a boil. Add the uru-i stems first, then the leaves a few seconds later. Immediately remove both and cool in cold water. Pat dry and trim to even lengths.
- Bring another pot of water to a boil and add a small amount of sake (not listed in ingredients). Lightly blanch the sea bream.
- Toss the sea bream with the sesame sauce and add the chopped seri stems.
- Plate the uru-i and dressed sea bream, then garnish with the seri leaves.