Salt soup
Sprinkling salt on the fish and leaving it to sit will draw out the moisture inside and firm up the flesh. Yellowtail is already salty, so no additional seasoning is necessary
How to make it
1
Sprinkle enough salt on the yellowtail so that the flesh is slightly covered, and leave it overnight
2
Cut the daikon radish and carrot into strips and parboil for about 5 minutes
3
Remove the salt from the yellowtail that has been left overnight, make a grid pattern on the skin and flesh, and cut into bite-sized pieces
4
Rinse the salt off the cut yellowtail with water and place in a pot, add [A] and bring to a boil
5
Once it boils, skim off the scum and add the boiled daikon radish and carrots. Once the vegetables are warm, it's done
Ingredientsfor 3 people
-
- Yellowtail
- 1 fence (400g)
-
- salt
- Appropriate amount
-
- Japanese white radish
- 50g
-
- Carrots
- 50g
-
[A]
- Kelp dashi
- 500cc
-
- Alcohol
- 50cc
[PR]
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