Udo tide tailoring

"Shio-shitate" is a cooking method in which the fish is salted and then boiled in broth, allowing the fish's stock and salt to seep into the broth. The strength of the saltiness will vary depending on the amount of salt sprinkled on the sea bream, so taste and adjust the amount of seasoning
Japanese food
Seafood side dishes
Tamura Takashi
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Cooking time: 20 minutes
Excluding the time it takes to let the sea bream rest
modified recipe0posts
How to make it
1

Sprinkle some salt on the head of the sea bream and leave it for 30 minutes to an hour

2

Put the sea bream head into boiling water to make it marbled. After a quick boil, remove it from the water and transfer it to ice water, then remove the scales under running water

3

Peel the udo and cut it into a cylindrical shape. Make cuts with a knife so that the cross section resembles a petal, then slice into thin slices about 2mm thick. Cutting with a slight curve will make it look more like a petal. If you are not going to use the udo right away, soaking it in vinegar water will prevent it from discoloring

4

Put the sea bream head into a large pot, add the kelp and enough water to cover it (approximately 800cc), and bring to a boil over high heat. Simmer for about 5 minutes, skimming off any scum

5

Add salt and sake while tasting, and simmer for another 1-2 minutes, then remove from the heat and use a slotted ladle to place the sea bream heads in a serving dish

6

Place a cloth in a colander and strain the remaining liquid from step (5) into the pan and pour it over the head of the sea bream

7

[4] Sprinkle the burdock root on top and top with kinome leaves to taste. Serve the remaining soup in a bowl

Ingredientsfor 3 people
  • the udo skin removed
    30g
  • Use the head portion of the sea bream .
    One
  • kelp
    1 piece (about 5g)
  • salt
    1 tsp
  • Japanese sake
    2 tbsp
  • a garnish For use as
    Appropriate amount
[PR]
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