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œ@Grilled Tilefish With Red Miso@œ


mServes 6n
@amadai (red tilefish) 120 gms
@seri (Japanese parsley) 1/5 bunch
@nameko mushrooms 50 gms
@green sansho pepper a little

@hatcho-miso 120 gms
@ichiban-dashi 5 cups

1) Cut tilefish into 2 cm squares and grill over a burner until browned on
@ all sides then blanch.
2) Clean nameko and blanch lightly.
3) Mince seri and soak in water to remove bitterness.
4) Heat ichiban-dashi in a pan and add miso, straining to evenly
@ distribute. Heat pieces of fish in this miso broth.
5) Arrange fish, nameko, and seri in bowls. Pour miso broth into bowls.
@ Flavor with sansho.

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




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