Culinary Workshop - Culinary Art - Sep.2024
Ingredients
| Pacific saury |
1 fish - Filleted into three pieces, remove the center bone, and cut each half into 4 slices. Marinate with the seasoning. |
Marinade
| Salt |
1/4 tsp |
| Sake |
1 tsp |
| Finely chopped green onion |
A pinch |
Ponzu Grated Sauce
| Daikon radish |
100g - Grated and lightly squeezed |
| Onion |
25g - Grated and lightly squeezed |
| Ponzu |
2 1/2 tbsp |
| Sugar |
1/2 tsp |
| Sake |
1/2 tbsp |
Herbal Garnish
| Kaiware sprouts, Japanese parsley, myoga, ginger, shredded green onion, shiso leaves |
As needed |
Additional Garnish
| Sudachi (Japanese lime) |
As needed |
| Ichimi togarashi (Japanese chili powder) |
As needed |
Method
- Line a plate with cooking paper, arrange the Pacific saury slices, and steam for about 1 minute.
- Cut kaiware sprouts into 3cm lengths, use the leaves of Japanese parsley, and julienne the other herbs. Soak in water and drain thoroughly.
- Combine the ingredients for the ponzu grated sauce.
- Arrange the herbs on a plate, top with the Pacific saury tossed in the ponzu grated sauce, and garnish with sudachi. Sprinkle with ichimi togarashi if desired.