White fish with tea pickles
White fish is delicious as a side dish to make ochazuke, but by spreading egg whites and grilling it, you can make it a more elaborate dish. Please choose the condiments you like.
How to make it
1
Apply egg whites to the grilled seaweed with a brush and arrange the white fish with skewers on their eyes.
2
Sprinkle more egg whites on top, then place in the toaster oven and bake for about 10 minutes. Once cooked, quickly brush the alphabet beauty.
3
Put sencha, kelp stock and salt in a pot, heat it, and bring to a boil.
4
Place rice in a bowl with [2]. Pour it with hot [3] and add some condiments such as chopped shiso leaves and roasted sesame seeds to your liquor.
Ingredients for 1 person
-
- White fish
- 15g
-
- Egg white
- A little
-
- Grilled seaweed
- A little
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- A little
-
- Sencha
- 200cc
-
- Kelp broth
- 100cc
-
- salt
- A little
-
- cooked rice
- Appropriate amount
-
- For toppings with shiso leaves
- A little
-
- sesame topping
- A little
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