Grilled seaweed salad
The fresher the sea lions, the more likely they will curl when baked. Therefore, press the skin against it while baking.
How to make it
1
If excess abdominal bones or other residue are left, remove the seaweed and deboil.
2
Sprinkle a little salt on both sides and pour olive oil over it.
3
Heat the grilled roast thoroughly and cook with the seaweed skin down. Bake the skin down for 1 minute and remove into a batter.
4
Once the heat has subsided, cut it into 1 bite-sized pieces.
5
Pour arugula and leaf lettuce with [A] and mix.
6
Place [5] on a plate and place the seaweed on top of it.
Topped with shiso flowers, pink sprouts, siblets, and assatsuki, it's finished.
3 dishes of ingredients
-
- Isaki filet
- 2 body (for 1 fish)
-
- salt
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- arugula
- Two grabs
-
- Leaf lettuce
- Two grabs
-
[A]
- Basic French Dressing
- 1 tsp
-
- Lemon juice
- 1 tsp
-
- Salt and pepper
- 1/2 tsp
-
- White wine vinegar
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- Genuine wasabi
- Small amount
-
- For finishing flowers
- Small amount
-
- For finishing pink sprout
- Small amount
-
- For sible
- Small amount
-
- Small cut for assatsuki
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
