Red shellfish with vinegar
If you use grated daikon radish as is, the water in the daikon radish will make the flavor dull, so be sure to lightly squeeze out the water before using. Mizore vinegar is also delicious when combined with other ingredients
How to make it
1
Heat a frying pan, add mitsuba cut into 2-3cm lengths, sprinkle with sake, and fry. Once lightly cooked, drain in a colander
2
Cut the ark shell into meat, string, and adductor muscle, and make cuts so that it is easy to eat. Wash the ark shell with vinegar (not included in the recipe)
3
Lightly squeeze out the water from the grated daikon radish and add the seasonings in A
4
Add the drained ark shell and mitsuba to [3] and mix. Place in a serving dish and garnish with yuzu peel, if desired
Ingredientsfor 2 people
-
- Grated daikon radish with excess water lightly squeezed out.
- 100g
-
- Mitsuba
- 20g
-
- Alcohol
- Appropriate amount
-
- ark shell
- 2
-
[A]
- vinegar
- 1 tablespoon
-
- Light soy sauce
- 1/2 tbsp
-
- Mirin
- 1/2 tsp
-
- Yuzu skin
- Appropriate amount
[PR]
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