Sauteed ayu with liver paste - served with cucumber sauce -

Remove the cucumbers from the stems and peel the hard skin with a peeler and cut into 2-3cm pieces, and cut the onions at right angles to the fibers and mix with olive oil and lemon juice into a blender.

Once [1] is mixed well, transfer to a bowl and add the seasonings A.

Toss the melon with the seasoning of B. Slice the garnish onion at right angles to the fibers and soak it in ice water.

Wash the ayu thoroughly with water and wipe off the water, then pour in olive oil (not included) on both sides with salt and pepper (not included).

Heat olive oil in a frying pan and cook the ayu on both sides until medium heat is golden brown (about 5 minutes per side).

Tilt the frying pan and fry thoroughly (collect olive oil in one place, soak the ayu head and soak it there).

Tilt the frying pan and fry thoroughly (collect olive oil in one place, soak the ayu head and soak it there).

Using three ayu pieces from [6], separate the flesh and bones, and remove the abdominal bone, internal organs, and fins.

Add a pinch of salt (not included) to the internal organs removed in [7], tap with a knife until they become paste-like, then evenly color the ayu meat and cut into 3 equal parts.

Place [2] and [8] on the skin up on the bowl, scatter [3], and decorate with assatsuki and selfie.