Japanese｜Seafood｜Winter｜うるいと小鯛の酢の物
Urui and Young Sea Bream in Vinegar Dressing
Culinary Workshop Culinary Art 2014.Feb.
Ingredients
| Urui (Hosta Plant Shoots) | 50g |
| Kodai Sasa-zuke (Lightly Pickled Sea Bream) | 3-4 slices |
| Wakame Seaweed | As needed ... Blanched in boiling water, chilled in cold water, and cut into appropriate sizes |
Vinegar Mixture
| Soy Sauce | 2 tbsp |
| Vinegar | 2 tbsp |
| Sugar | 1 tbsp |
Garnish
| Shiso Flowers | As desired |
Steps
- Thinly slice the sea bream diagonally into narrow pieces.
- Quickly boil the urui, chill in cold water, squeeze out excess water, and cut into 3cm lengths.
- Chill the urui, sea bream, and wakame. Before serving, mix with the
. Arrange on a plate and garnish with shiso flowers. - Optionally, serve with grilled slices of the kodai sasa-zuke.