Culinary Workshop - Culinary Art - Apr. 2011
Ingredients
| Horse Mackerel |
2 medium-sized ... Fillet into three pieces |
| Cucumber |
1 ... Cut into thin half-moon slices |
| Okara (Soy Pulp) |
250g ... Strain excess water |
Sanbaizu (Three-Flavored Vinegar)
| Vinegar |
3 tbsp |
| Sugar |
1 tsp |
| Salt |
1/5 tsp |
Seasonings
| Salad Oil |
2 tbsp |
| Dashi (Soup Stock) |
100ml |
| Sugar |
3-4 tbsp |
| Salt |
1/2 tsp |
| Vinegar |
3-4 tbsp |
| Egg Yolk |
1 |
| Crushed Sesame Seeds |
2 tbsp |
| Minced Ginger |
2 tsp |
Steps
- Prepare vinegared horse mackerel. Sprinkle salt on the mackerel and let sit for 20 minutes. Rinse with water, wash with vinegar, remove the skin, and take out the central bones. Soak in Sanbaizu.
- In a heavy-bottomed pan, heat salad oil and stir-fry the okara. Add dashi, sugar, and salt while stirring to evaporate the moisture. Add vinegar and finally mix in the egg yolk, frying until crumbly.
- Once the okara has cooled, mix in the crushed sesame seeds and minced ginger. Combine with thinly sliced horse mackerel and drained cucumber in step 2.