Sea bream supper
The high-quality stock of the sea bream and the umami components extracted from the kelp combine to create a very elegant taste
How to make it
1
Sprinkle a little salt on the belly bones, leave for a few minutes, then pour a little over a ladleful of boiling water over them to wash off the salt
2
Combine [A] in a pot, add the drained belly bones, and simmer. Once boiling, skim off the scum
3
Boil for about 3 minutes, then turn off the heat and strain through a colander
4
Cut the belly bones into chunks and place in a bowl. Top with shredded burdock and kinome leaves, then pour in the strained broth to complete the dish
Ingredients for 2 people
-
- Sea bream belly bones
- Two
-
- salt
- Small amount
-
[A]
- Bonito dashi
- 3/2 cup
-
- kelp
- 2g
-
- Alcohol
- 1/2 tbsp
-
- salt
- 1/4 tsp
-
- Udo for finishing - shredded (soaked in water)
- Small amount
-
- Kinome finishing
- Small amount
[PR]
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