Culinary Art Studio Karinary Art 2022.Oct.
Ingredients
| Pacific Saury (for sashimi) |
1 fish ... Fillet into three pieces, lightly salt, leave for 15 minutes, rinse off the salt, and pat dry. |
| Yam |
30g |
| Tonburi |
As needed |
| Okahijiki |
Appropriate amount ... Blanch in salted boiling water, cool in ice water, and squeeze out excess water. |
Accompaniments
| Wasabi, Sudachi, Ho-shiso |
Appropriate amount |
Mikawa Irizake Sauce
| Mikawa Irizake: Water |
2:1 |
| Sudachi Juice |
Add as needed |
Instructions
- Lightly sear the skin side of the Pacific saury, immerse in ice water, and pat dry. Cut into 5 cm lengths.
- Grate the yam to make it sticky and mix with the tonburi.
- Arrange the seared Pacific saury and okahijiki on a plate, top with the yam and tonburi mixture.
Pour over the Mikawa Irizake sauce, and garnish with wasabi, sudachi, and ho-shiso.