Chrysanthemum Bowl
Sprinkle the sea bream fillets with a thin salt and leave for 2-3 minutes.
Boil water with a little salt and boil the chicory. Once everything is soft, take it in ice water and remove the heat.
Put water in another pot and bring to a boil, then marble the sea bream from [1]. Put it in hot water, and when the surface becomes white, remove it immediately and transfer it to ice water.
Place kelp in a bat and place the sea bream fillet on top. Sprinkle with sake, place in a steamer and steam for about 10 minutes.
Put [A] in a pot and bring to a boil over medium heat. Add the boiled chrysanthemum flowers and turn off the heat once they've blended in, and add some water-soluble potato starch at a time.
Reheat and remove from heat when it thickens.
Transfer the sea bream fillets into a bowl and pour in the soup. Place the chopped chicory from [2] and it's finished.
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- sea bream
- 2 slices
-
- salt
- A little
-
- Spring chrysanthemum
- 40g
-
- kelp
- 1 piece
-
- Japanese sake
- 1 tablespoon
-
[A]
- salt
- 1/4 tsp
-
- Kelp broth
- 400cc
-
- Japanese sake
- 1 tsp
-
- Dark soy sauce
- 1/2 tsp
-
- Light soy sauce
- 2 tsp
-
- Used boiled edible chrysanthemum
- 10g each red and yellow
-
- Water-soluble potato starch
- 1/2 tbsp
