Steamed ayu sweetfish
The kelp will also be used for plating, so it's a good idea to adjust the size to suit the size of the sweetfish
How to make it
1
Lightly remove the scales from the sweetfish and rinse under running water. Make diagonal cuts on both sides of the flesh
2
Cut the soaked kelp to the size of the sweetfish, place it on a tray, and then place the sweetfish on top. Add sake, water, and salt, and steam in a steamer for about 15 minutes
3
Remove from heat and serve with the kelp. Top with kanzuri to taste, and serve with chopped chives and ponzu sauce
Ingredientsfor 1 person
-
- Ayu
- 1 fish
-
- kelp
- About 3g
-
- Japanese sake
- 50cc
-
- water
- 30cc
-
- salt
- 1/2 tsp
-
- Kanzuri
- A little
-
- Ponzu
- A little
-
- chopped chives.
- A little
[PR]
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