White fish with tea pickles
Whitebait is delicious as it is in ochazuke, but it becomes a more elaborate dish if you brush it with egg white, bake it, and then add it to ochazuke
How to make it
1
Brush egg white onto the roasted seaweed and arrange the white fish with skewers for eyes on it
2
Brush the top with egg white and bake in the toaster oven for about 10 minutes. Once cooked through, brush on a little Happomibijin
3
Put sencha, kelp stock, and salt in a pot, heat, and bring to a boil
4
Place rice in a bowl and top with [2]. Pour hot [3] over it, and top with chopped shiso leaves, roasted sesame seeds, or other condiments to your liking
Ingredientsfor 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
-
- shiso leaf topping
- A little
-
- Toasted sesame seeds for topping
- A little
[PR]
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