Culinary Workshop - Culinary Art - Oct. 2018
Ingredients
| Fresh Pacific saury |
5 fish |
| Kombu |
1 piece (10cm) |
Mixed Seasoning
| Concentrated noodle soup (3x strength) |
250ml |
| Granulated sugar |
150g |
| Vinegar |
50ml |
| Sake |
50ml |
| Dark soy sauce |
25ml |
Garnish
| Grated daikon radish |
As needed |
| Sweet vinegar-pickled edible chrysanthemum |
As needed |
| Kabosu (citrus) |
As needed |
Instructions
-
In a heavy pot, combine the noodle soup, sugar, vinegar, and sake. Lay the kombu on the bottom and arrange the Pacific saury on top. Cover with a parchment paper lid and heat on low. After it starts boiling, cook for 15 minutes and let sit overnight. (Add more sake if the liquid reduces too much.)
-
The next morning, add dark soy sauce and simmer on low heat until the Pacific saury turns golden. Allow it to cool completely.
-
Place the Pacific saury in sterilized containers, pour the cooking liquid over until submerged, and store in the refrigerator. Serve on a plate with grated daikon radish or kabosu as desired.