Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜鯛の生湯葉葛仕立て
Sea Bream with Fresh Yuba in Kudzu Sauce
Culinary Art Studio 2015.Dec.
Ingredients
| Sea Bream | 2 slices ... Season with salt and sake (not included in ingredients) |
| Potato Starch | |
| Grilled Anago (Conger Eel) | 2 slices |
| Fresh Yuba (Tofu Skin) | 1 sheet ... Cut into 2cm widths |
| Daikon Radish | 40g ... Thinly sliced into strips |
| Carrot | 20g ... Thinly sliced into strips |
| Shimeji Mushrooms | 1/3 pack ... Separated into pieces |
| Momiji Fu (Maple-Leaf Shaped Wheat Gluten) | 6 pieces |
| Spinach | As needed ... Boiled and cut into 2cm lengths |
| Yuzu | As needed |
Broth
| Kombu Dashi Stock | 400ml |
| Salt | 1/3 tsp |
| Light Soy Sauce | 1 tsp |
| Potato Starch | 2 tsp ... Dissolved in double the amount of water |
Procedure
- Pat the sea bream dry, lightly coat with potato starch (not included in ingredients), and steam for about 4 minutes.
- Briefly cook the daikon radish, carrot, and shimeji mushrooms.
- In a pot, bring the broth to a boil and add the daikon radish, carrot, shimeji mushrooms, momiji fu, and fresh yuba. Let the flavors blend and thicken with the dissolved potato starch.
- Plate the sea bream and grilled anago, pour the broth over, top with spinach, and garnish with yuzu.