Culinary Workshop - Culinary Art - Jul.2012
Ingredients
| Sweetfish (Ayu) | 4 fish - Remove slime using the back of a knife. Cut along the anal fin and remove the sand veins. |
| Carrot | 100g - Cut into lengths of 3-4 cm. |
| Shredded ginger | As needed |
Seasoning
| Sake | 200ml |
| Dashi broth | 200ml |
| Soy sauce | 3 tablespoons |
| Mirin | 1 tablespoon |
| Sugar | 1 tablespoon |
Instructions
- Sprinkle salt on the sweetfish and grill them. Let cool completely.
- In a flat pot, add the seasoning and grilled sweetfish. Place a paper drop lid over the fish and heat on medium-high. After 2-3 minutes, lower the heat to low and simmer for about 15 minutes to allow the flavors to soak in.
- Boil the carrots in advance, then briefly simmer them in the broth from step 2.
- Arrange the sweetfish and carrots on a plate and garnish with shredded ginger.