Japanese｜Seafood｜Winter｜鯛と数の子のちり酢和え
Sea Bream and Herring Roe with Vinegared Citrus Sauce
Culinary Art Kitchen 2022.Dec.
Ingredients
| Sea bream sashimi | 80g ... Slice thinly, sprinkle with 1% salt, and let sit for 30 minutes. Rinse with vinegar and pat dry. |
| Herring roe (Kazunoko) | 1 piece or more ... Desalt, remove the membrane, and marinate in the following sauce. |
| Marinade | |
| Mikawa roasted sake | 1 tablespoon |
| Mirin (boiled to remove alcohol) | 1 tablespoon |
| Daikon radish | 300g ... Grate with a chili pepper inserted (Momiji Oroshi) |
| Red chili pepper | 1 ... Remove seeds |
| Lemon juice | 1 tablespoon or more |
| Mikawa roasted sake | To taste |
| Chives | As needed ... Finely chopped (for garnish) |
Instructions
- Add lemon juice to the Momiji Oroshi.
- Line a dish with lemon slices. Layer the Momiji Oroshi, sea bream sashimi, and torn herring roe alternately. Drizzle with Mikawa roasted sake and sprinkle with chives to finish.