Japanese food｜seafood｜seasonal vegetables｜spring｜真鯛と菜の花のごま和え
Red Snapper and Canola Flowers with Sesame Dressing
Culinary Workshop - Culinary Art - Mar. 2016
Ingredients
| Sea Bream Sashimi | 100g ... Thinly sliced, sprinkled with sake, patted dry, and lightly salted |
| Canola Flowers | 6 stalks ... Boiled in salted water, cooled in ice water, squeezed, and cut into 2-3 cm pieces |
Sesame Sauce
| White Roasted Sesame Seeds | 50g |
| Mirin | 2 tsp |
| Dark Soy Sauce | 1/2 tbsp |
| Light Soy Sauce | 1/2 tbsp |
| Dashi Stock | As needed |
Garnish
| Wasabi | As needed |
| Benitate (Red Mustard Sprouts) | As needed |
Procedure
- Prepare the sesame sauce. Toast the white sesame seeds in a pan, then grind in a mortar. Once they become oily, add dark and light soy sauces and continue grinding. Adjust the thickness with dashi stock.
- Toss the sea bream and canola flowers with the sesame sauce, then plate. Garnish with wasabi and benitate.