Cooking Studio Culinary Art 2026.May
Ayu Sweetfish Simmered in Irizake - Ingredients
| Ayu sweetfish | 2 fish ・・・Sprinkle with salt, gently rub the surface, and rinse off the slime. Leave the innards intact. |
| Ginger | 1 piece ・・・Thinly slice half of it, and cut the rest into fine julienne for garnish. |
＜Simmering Broth Seasoning＞
| Mikawa Irizake | 60ml |
| Water | 150ml |
| Sake | 50ml |
| Mirin | 1 tbsp |
| Sugar | 1 tbsp |
Method
- Place the simmering broth seasonings and sliced ginger in a shallow pan, then heat over low heat.
- When it comes to a boil, pat the ayu dry and place them in the pan. Cover with a parchment drop lid, place the pan lid slightly ajar, and simmer over low heat for about 40 minutes. If the liquid becomes too low, add a little hot water.
- Remove the lid at the end and reduce the broth. When the ayu become glossy, remove from the heat and let them cool in the pan without touching them.
- Serve in a dish, spoon the simmering broth over the fish, and garnish with julienned ginger.
Tomato and Pickled Rakkyo Salad - Ingredients
| Tomato | 1 tomato, or 6 cherry tomatoes ・・・Cut into bite-sized pieces. |
| Pickled rakkyo | 4-5 pieces ・・・Slice thinly. |
| Rakkyo pickling liquid | 1 tbsp |
| Sesame oil | 1 tsp |
| Shiso leaves | 2 leaves ・・・Cut into fine julienne. |
Method
- Gently toss all of the above ingredients together.