Steamed sea bream
When combining meringue and grated grated, the key is to mix thoroughly with air. If you squeeze the air here, the steamed texture will become poor.
How to make it
1
Whisk the egg whites to form meringue, add grated grated and salt, and mix with air.
2
Sprinkle the sea bream fillets with a light salt that is not as much salt as possible, blanch them to make them marbled. Place marbled sea bream fillets on a cooking sheet, and pour about 25ℊ of potato stew made from meringue and grated grated on top.
3
Put the sea bream fillets in a steamer and steam for about 8 minutes.
4
Put A in a pot and heat it. Once it boils, turn off the heat and add the water-soluble potato starch. Once the whole thing is stirred, set the fire and cook the potato starch to thicken.
5
Put the cutlets of sea bream into a bowl and pour the bean paste over it. Add wasabi if you like.
Ingredients for 4 people
-
- Grilled (Yamato potato)
- 100ℊ
-
- Egg white
- 20ℊ
-
- salt
- Appropriate amount
-
- sea bream
- 4 slices (approximately 200ℊ)
-
[A]
- Kelp broth
- 200㏄
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1.5 tbsp
-
- Water-soluble potato starch
- 2 tbsp
-
- Wasabi
- Appropriate amount
[PR]
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