HOMERecipe: Steamed Sea Bream with Grated Carrots and Amber Sauce

Grated carrot and steamed sea bream with sake and tortoiseshell bean paste

When making meringue, if there is moisture in the bowl, it will be difficult to make it foam, so be sure to wipe off any moisture from the bowl. If there is a lot of moisture when you grate the carrots, remove the excess water with paper towels
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...

Japanese food

Seafood side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 20 minutes

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How to make it

Grate the peeled carrots. Mix the grated carrots with the meringue made from whipped egg whites

Spread the sea bream fillets on a tray and sprinkle with salt and 1 tablespoon of sake. Add the carrots from [1] on top to cover the sea bream, and steam in a steamer for 8 to 10 minutes

While the rice is steaming, bring the bonito stock to a boil in a pot. Add light soy sauce and mirin to taste, then turn off the heat and thicken the stock with water-dissolved potato starch. Turn the heat back on and bring to a boil, thickening the stock even further