Steamed salmon kama with sake
If you have a steamer, you can easily make sake steamed fish.
Sawara collar is delicious because it is fatty. Be sure to make use of it.
Sawara collar is delicious because it is fatty. Be sure to make use of it.
How to make it
1
Make several cuts in the skin of the fish with a knife, sprinkle a moderate amount of salt on both sides, and leave it for about 15 minutes
2
After 15 minutes, place the kama on a tray lined with kelp and pour sake over it. Cover tightly with aluminum foil and steam in a steamer for about 15 minutes
3
Once steamed, place the kelp on a plate and pour a small amount of the steaming liquid over it. Garnish with sliced lemon, if you have one, and it's done. Serve with ponzu sauce
Ingredients for 2 people
-
- Spanish mackerel head
- 2 slices
-
- salt
- Appropriate amount
-
- kelp
- 5g
-
- Alcohol
- 2 tbsp
-
- Lemon slices, for garnishing
- Appropriate amount
-
- Ponzu
- Appropriate amount
[PR]
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