Culinary Art Kitchen 2010.January
Ingredients (Serves 2)
| Sea bream | 30g × 2 ... Blanched, cooled in ice water, and sprinkled with salt |
| Salt | A pinch |
| Shrimp | 2 pieces ... Sprinkled with sake |
| Kamaboko (fish cake) | 2 slices |
| Boiled ginkgo nuts | 2 pieces |
Egg White Broth
| Dashi stock | 100ml |
| Salt | Two pinches |
| Sake | 1/3 teaspoon |
| Mirin | 1/3 teaspoon |
| Egg white | 1 piece |
Garnish
| Salmon roe | As needed |
| Mitsuba (Japanese parsley) | Quickly blanched |
| Yuzu pepper | As needed |
Instructions
- Arrange the sea bream, shrimp, kamaboko, and ginkgo nuts in a dish and pour the egg white broth over them.
- Cover with aluminum foil and steam in a steamer for about 10 minutes.
- Garnish with blanched mitsuba, salmon roe, and yuzu pepper.