Ayu vinegar cooked
We added agar toasted jelly to change the texture. If you cook dishes that are boiled and cooked, it is difficult to adjust later if you make a strong flavor from the beginning, so it is recommended to keep it a little thinner and gradually add flavor.
How to make it
1
Remove the scales from the ayu thoroughly, place a knife from the back, and open it. Cut off the bone, remove the internal organs, and flush out the blood with running water.
2
Cut off the gills and carefully remove the abdominal bone by bone deboning.
3
Put [A] in a pot, heat it, and gently add the ayu. Once it boils, place a lid on with aluminum foil, reduce the heat and simmer for about 40 minutes.
4
Make jelly for toppings. [3] 100cc of the broth, kelp stock, and agar in a pot, heat it, and mix and melt the agar. Pour it into a batter and when it hardens, cut it into long, narrow pieces.
5
Place the ayu in a bowl, and add pickled myoga and green autumn leaves. Pour it with broth and topped with the jelly from [4] and it's finished.
Ingredients for 2 people
-
- Ayu
- 2 fish
-
[A]
- Kelp broth
- 400cc
-
- vinegar
- 100cc
-
- Mirin
- 100cc
-
- sugar
- 50g
-
- Japanese sake
- 100cc
-
- White soy sauce can be used as a substitute
- 50cc
-
[For jelly]
- Kelp broth
- 100cc
-
- Agar
- 2 tbsp
-
- Myo used pickled vinegar
- A little
-
- green leaves topping
- A little
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
