HOME Recipe Grated Carrotfish Sake Steamed Tortoiseshell Bean

Grated carrotfish sake steamed tortoiseshell bean paste

Japanese food

Seafood side dishes

When making meringue, it is difficult to foam if there is moisture in the bowl, so make sure to wipe off the moisture from the bowl thoroughly. If the carrots appear to be too much water when they are removed, remove excess water with paper or something similar.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 20 minutes

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How to make it

Remove the peeled carrots. Mix the grated carrots and meringue made by whipping egg whites.

Spread the sea bream fillets in a batter and sprinkle salt and 1 tablespoon of sake. Pour the carrots from [1] on top, covering the sea bream flesh, and steam them in a steamer for 8 to 10 minutes.

While steaming, boil the bonito soup stock in a pot. After seasoning with light soy sauce and mirin, turn off the heat and thicken it with water-dissolved potato starch. Light it again and bring to a boil to a boil to increase the thickness.