Steamed sea bream with sake, made with Enokki sweet potato

Please also refer to this page for information on the ingredients introduced in this recipe.
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.

Put the chopped 2cm wide eel in a pot, add bonito sauce, Hachi-mi-bijin, and dark soy sauce, and heat it.

When the enoki mushrooms start to soften, add water-soluble potato starch to thicken.

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.

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- Uses sea bream
- About 50g
-
- kelp
- A little
-
- salt
- A little
-
- Japanese sake
- A little
-
- Enok
- 100g
-
- Bonito dashi
- 100cc
-
- Dark soy sauce
- 1 tsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- For blue
- A little