Steamed ayu sweetfish
Kelp is also used to serve kelp, so it's a good idea to adjust the size to suit the size of the ayu.
How to make it
1
Lightly remove the scales of the ayu and rinse them off with running water. Make diagonal cuts on both sides of the body.
2
Cut the kelp that has been returned with water to the size of the ayu, place it on a bat, and place the ayu on top of it. Add sake, water and salt and steam in a steamer for about 15 minutes.
3
Remove from the heat and serve with the kelp in a bowl. Topped with kanzuri if desired, then served with chopped clams and ponzu sauce.
Ingredients for 1 person
-
- Ayu
- 1 fish
-
- kelp
- About 3g
-
- Japanese sake
- 50cc
-
- water
- 30cc
-
- salt
- 1/2 tsp
-
- A little
- A little
-
- Ponzu
- A little
-
- Uses chopped assatsuki
- A little
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