Steamed sea bream with sake, made with Enokki sweet potato
The enoki itself also has slimy ingredients, so adding less water-soluble potato starch is fine. It's also delicious when steamed sea bream, or poured over tofu or omelette.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Place kelp in a batter and place a fillet of sea bream sprinkled with salt. Pour it with sake. Steam the sake for about 10 minutes.
2
Put the chopped 2cm wide eel in a pot, add bonito sauce, Hachi-mi-bijin, and dark soy sauce, and heat it.
3
When the enoki mushrooms start to soften, add water-soluble potato starch to thicken.
4
Place the steamed sea bream on a plate and pour the fried eggplant with [3] Enoki bean paste. Topped with green seaweed if desired and complete.
Ingredients for 2 people
-
- Uses sea bream
- About 50g
-
- kelp
- A little
-
- salt
- A little
-
- Japanese sake
- A little
-
- Enok
- 100g
-
- Bonito dashi
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Dark soy sauce
- 1 tsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- For blue
- A little
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