CCulinary Workshop - Culinary Art - Oct. 2013
Ingredients
| Fresh Pacific Saury | 8 fish ... Cut off the heads and tails, and slice into 4 equal sections. Remove the innards, wash, and pat dry. |
Seasonings
| Straight Noodle Sauce | 400ml |
| Soy Sauce | 150ml |
| Sake | 100ml |
| Vinegar | 100ml |
| Coarse Sugar | 300g |
Garnish
| Grated Daikon Radish | As needed |
| Sudachi Citrus | As needed |
| Chrysanthemum Flowers | As needed |
Steps
- Place the saury on a strainer and sun-dry for 2-3 hours.
- In a pot, combine the seasonings and heat to dissolve the coarse sugar.
- Add the dried saury from step 1 to the pot, heat over medium-high heat, and skim off any foam. Reduce to low heat, cover with a paper lid, and simmer for about 2 hours.
- Reheat the next day. Transfer the saury to a storage container or jar, cover with the simmering liquid, and refrigerate for storage.
- Serve on a plate and garnish with grated daikon radish, sudachi, and chrysanthemum flowers.