Japanese food｜Seafood｜Winter｜鯛の蕪蒸し 菊芋の梅肉和え
Steamed Sea Bream with Turnip and Jerusalem Artichoke Tossed in Plum Sauce
Culinary Studio Karinary Art 2021.Janu.
Ingredients
| Sea bream | 120g ... Remove skin and cut into 8 slices. Sprinkle with sake and a little salt, let sit for 10 minutes, then pat dry. |
| Lily bulb | 60g ... Boil for 2-3 minutes, then roughly mash. |
| Ginkgo nuts (boiled) | 6 ... Quarter each. |
| Turnip | 250g (net weight) ... Grate finely and lightly squeeze out excess water. |
| Egg white | 25g ... Whip to soft peaks. |
Silver Sauce
| Dashi stock | 200ml |
| Light soy sauce | 2/3 tsp |
| Mirin and sake | 1/2 tsp each |
| Salt | To taste |
| Potato starch slurry | 1-1/2 tsp potato starch + equal amount of dashi stock |
Garnish
| Canola Flowers | Boil to retain bright color. |
| Wasabi | As needed |
Instructions
- Combine the mashed lily bulb and ginkgo nuts, divide into 4 portions, and wrap each with sea bream slices.
- Gently fold the whipped egg white, drained grated turnip, and a pinch of salt (not listed) together.
- Line a teacup with plastic wrap, place a portion from step 1 inside, and cover with the turnip mixture. Steam in a preheated steamer for about 10 minutes.
- Remove the plastic wrap and plate with canola flowers. Pour the silver sauce over and garnish with wasabi.
Reference - Jerusalem Artichoke with Plum Sauce
Peel and thinly slice the Jerusalem artichoke. Toss with plum paste, plate, and sprinkle with roasted sesame seeds.