„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«


œ@Aburame Kuzu-uchi@œ


mServes 6n
@aburame (a kind of fish) 1 & 1/2
@tsuruna (a kind of leaf) 12
@shiitake mushrooms 6
@citron 1/3

Suimono Stock
@dashi 5 cups @light soy sauce 1 T @salt a little

1) After rinsing aburame in water, fillet into 3 sections using sanmai-
@ oroshi technique.
2) Place the fillets skin-side down and score to, but not through, the
@ skin. Cut each fillet in half so that there is one piece for each bowl.
@ Sprinkle lightly with salt.
3) With a brush, coat each piece of fish entirely with potato starch. Drop
@ into simmering water just long enough for the heat to penetrate.
@ Remove and put into ice water. Take out and drain.
4) Blanch tsuruna leaves in boiled salted water.
5) Cut each shiitake in half, leaving a bit of the stem. Simmer in suimono
@ stock.
6) Place fish, shiitake, and tsuruna into soup bowls. Pour hot suimono
@ stock over the ingredients and garnish with citron peel cut to
@ resemble pine needles.

„«Musubi Sayori„«Aburame Kuzu-uchi„«Dobin Mushi„«Grilled Tilefish With Red Miso„«

@@@




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