Culinary Art Kitchen 2009.July.
Ingredients (for 4 servings)
| Ayu (Sweetfish) | 6 fish ... Remove scales, open from the back, and remove the central bone. Wash in ice water and pat dry. |
Seasoning
| Dashi broth | 4 tablespoons |
| Vinegar | 4 tablespoons |
| Sake | 1 tablespoon |
| Mirin | 1 tablespoon |
| Light soy sauce | 1 tablespoon plus |
| Sugar | 1 tablespoon |
Garnish
| Wakame (Seaweed) | 30g ... Blanch, cool in cold water, and season with dashi broth and light soy sauce. |
| Somen noodles (or Tokoroten) | As needed |
| Shiso leaves (julienned) | 6 leaves |
Plum Sauce
| Strained Ayu broth | As needed |
| Ume (Plum paste) | From 2 plums |
| Light soy sauce | As needed |
| Dashi broth | As needed |
Instructions
- Arrange the Ayu in a shallow pot, add the seasoning, cover with parchment paper, and simmer gently over low heat for about 10 minutes. Keep warm after cooking.
- Cool the Ayu in the cooking broth.
- Prepare the plum sauce. Strain the cooking broth, add mashed plum, and season with light soy sauce and dashi broth.
- Plate the Ayu, garnish with boiled somen noodles, wakame, and shiso leaves. Drizzle the plum sauce over the top.