Tara no sake steamed
Tarta often smells ammonia, so sprinkle some salt to remove the smell.
Kanzuri is a spicy seasoning made by sprinkling chili peppers over the snow and aging them. By soaking the chili peppers in the snow (scattering them) it looks spicy, but it is not spicy despite its color and gives it a sweet taste.
Kanzuri is a spicy seasoning made by sprinkling chili peppers over the snow and aging them. By soaking the chili peppers in the snow (scattering them) it looks spicy, but it is not spicy despite its color and gives it a sweet taste.
How to make it
1
Sprinkle salt on the fillets of the cod and leave for about 30 minutes to remove excess water. If the water comes out of the tub, wipe thoroughly with paper or something similar. (Be careful not to leave the fish as moisture can cause odors.)
2
Cut the onion into 3cm wide pieces. Put kelp in a batter, arrange the sliced green onions on top, and sprinkle with sake.
3
Place the batter in a steamer and steam over high heat for 15 minutes.
4
Once steamed, take the kelp together on a plate, put some kanzuri and eat it with ponzu sauce with assatsuki.
Ingredients for 2 people
-
- If
- 2 slices
-
- salt
- Appropriate amount
-
- Long onion
- 70g
-
- kelp
- 5g
-
- Alcohol
- 3 tablespoons
-
- A little
- Appropriate amount
-
- Ponzu
- Appropriate amount
-
- Asatsuki
- Appropriate amount
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