Culinary Workshop - Culinary Art - October. 2006
Ingredients (Serves 4)
| Yellowtail (buri) | 4 slices |
| Kabosu (citrus) | As needed |
Seasonings
| Soy sauce | 3 tbsp |
| Sake | 3 tbsp |
| Mirin | 3 tbsp |
| Sugar | 1 tbsp |
Instructions
- Mix the seasonings and simmer slightly to thicken.
- Heat a frying pan with a small amount of oil and place the yellowtail slices. Sear both sides until lightly browned. Cook about 70% through, then transfer to paper towels.
- Wipe the pan clean, add the sauce from step 1, and heat over low. Return the yellowtail to the pan and cook while spooning the sauce over the fish.
- Serve on a plate, garnished with kabosu and the sautéed king trumpet mushrooms.
Ingredients
| 【Side Dish - Kinpira of King Trumpet Mushrooms】 | |
| King trumpet mushrooms (eringi) | 100g - Tear into strips by hand |
| Red chili pepper | 1 piece - Sliced into rings |
| Salad oil | 1/2 tbsp |
Seasonings
| Soy sauce | 1 tbsp |
| Sake | 1 1/2 tbsp |
| Sugar | 1 tsp |
Instructions
- Heat oil in a frying pan and sauté the king trumpet mushrooms.
- Add the chili pepper and seasonings, and cook until the liquid is absorbed.