Culinary Art Kitchen 2025.January
Ingredients
| [Fish Sake-Salt Grill] |
| Ginbo (white fish) |
1 fillet ... Cut in half. Sprinkle with salt and let rest. |
| Squid (Sodeika) |
40g ... Score with a crisscross pattern. Sprinkle with salt and let rest. |
Sake-Salt Grill Seasoning
Garnish
| Aonori (green seaweed) |
As needed |
| Matsuba kombu (shredded kelp) |
As needed |
| Black sesame seeds |
As needed |
Orange Namasu
| Daikon radish |
150g ... Julienne into 6cm lengths. |
| Carrot |
15g ... Julienne and blanch lightly. |
| Orange |
1/2 ... Peel and divide into segments. |
Sweet Vinegar
| Rice vinegar and water |
50ml each |
| Sugar |
2 tablespoons |
Canola Flowers and Lily Bulb Ohitashi
Blanch canola flowers and lily bulbs, soak in diluted roasted sake, and garnish with shredded bonito flakes.
Instructions
- Heat sake and mirin to remove the alcohol, then let cool.
- Pat the fish (and squid) dry, then marinate in step 1 for at least 1 hour.
- Grill using a grill pan or fish roaster, basting occasionally with the marinade and being careful not to burn.
- Garnish with aonori, kombu, and black sesame seeds.
- Plate the ginbo and squid sake-salt grill, orange namasu, and canola flowers and lily bulb ohitashi together on a dish.