Culinary Studio Culinary Art 2024.Jan.
Ingredients
| Yellowtail (fillet) | 300g - Cut each fillet into quarters, sprinkle with salt (1/2 tsp), and let sit for 10 minutes |
| Leek | 1 piece - Cut into 3cm lengths and grill |
| Canola Flowers | 1/2 bunch - Blanch until bright green |
| Kyoto carrot | 80g - Cut into 4-5cm sticks and blanch |
| Flour | As needed |
| Cooking oil | As needed |
Seasoned Vinegar
| Vinegar | 50ml |
| Soy sauce | 3 tbsp |
| Sugar | 2 tbsp |
| Mirin | 1 tbsp |
| Red chili pepper | 1 or more - Seeds removed and sliced into rings |
Method
- Bring the seasoned vinegar to a boil.
- Quickly rinse the yellowtail, pat dry, coat with flour, and shallow fry. Marinate in the seasoned vinegar along with the grilled leek.
- Arrange the yellowtail with canola flowers and carrots on a plate, then pour the remaining seasoned vinegar on top.