Steamed cod in sake
Cod often has an ammonia smell, so sprinkle salt on it to remove the odor.
Kanzuri is a spicy seasoning made by sprinkling chili peppers on snow and letting them mature. By exposing the chili peppers to snow (yukisarashi), they look spicy, but are not as spicy as their color suggests, and have a sweet taste.
Kanzuri is a spicy seasoning made by sprinkling chili peppers on snow and letting them mature. By exposing the chili peppers to snow (yukisarashi), they look spicy, but are not as spicy as their color suggests, and have a sweet taste.
How to make it
1
Sprinkle salt on the cod fillets and leave them for about 30 minutes to remove excess moisture. Once the water has come out of the cod, wipe it off thoroughly with paper towels. (Be careful not to leave any moisture in the fish as it can cause an unpleasant odor.)
2
Cut the green onions into 3cm pieces. Place the kelp in a tray, arrange the cod and chopped green onions on top, and sprinkle with sake
3
Place the bowl in a steamer and steam over high heat for 15 minutes
4
Once steamed, remove from the steamer along with the kelp onto a plate, garnish with kanzuri, and serve with ponzu sauce and green onions
Ingredients for 2 people
-
- If
- 2 slices
-
- salt
- Appropriate amount
-
- Long onion
- 70g
-
- kelp
- 5g
-
- Alcohol
- 3 tablespoons
-
- Kanzuri
- Appropriate amount
-
- Ponzu
- Appropriate amount
-
- Asatsuki
- Appropriate amount
[PR]
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