Deep fried yellowtail with egg white and Nozawana sauce
You want to fry the yellowtail rare, so fry it for a short time, about 20 seconds. Use fresh yellowtail that can be eaten as sashimi. The saltiness varies depending on the Nozawana you use, so taste it and adjust the amount of salt you add
How to make it
1
Cut the yellowtail into slices about 5mm thick and sprinkle salt and pepper on both sides
2
Mix the egg white and potato starch together and coat the yellowtail meat
3
Heat the frying oil to about 180℃ and add the yellowtail. When the color of the surface changes slightly, it's ready. Remove to a wire rack and drain the oil
4
Heat a frying pan over high heat, add [A] and stir-fry. When the aroma comes out, add [B] and simmer, then add the water-dissolved potato starch and scallion oil and when it thickens, add the yellowtail from [3] and remove from the heat
5
Remove the yellowtail meat to a serving dish and pour the remaining sauce from the frying pan over it to finish
Ingredientsfor 2 people
-
- Yellowtail
- 1 slice (about 120g)
-
- salt
- A little
-
- Pick it
- A little
-
- Egg white
- 1/2 pieces
-
- Fried oil
- Appropriate amount
-
- potato starch
- 1 tsp
-
[A]
- Scallion oil
- 1 tablespoon
-
- minced Use
- 1 tsp
-
- Nozawana (Japanese mustard greens) Use finely chopped
- 50g
-
[B]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 150cc
-
- salt
- A little
-
- sugar
- A little
-
- Pick it
- A little
-
- Water-soluble potato starch
- 1 tablespoon
-
- green onion oil For finishing with
- 1 tsp
[PR]
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