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mServes 6n @tilefish (amadai) 500 gms @dashi-konbu (a style of kelp) 10 gms @shimeji mushrooms 50 gms @chrysanthemum leaves 100 gms @green onion 1 @daikon 1/4 @momiji-oroshi a small amount @ponzu sauce 1 cup 1) Fillet tilefish into 3 pieces (sanmai-oroshi) and salt. After the salt has @penetrated the flesh, skin the fillets. 2) Clean stem ends of mushrooms and break apart into smaller clumps. 3) Discard tough stems of chrysanthemum leaves. Wash leaves, blanch in @boiling water, and then plunge into cold water. Squeeze out water and set @aside. 4) Put the dashi-konbu in the bottom of a heatproof dish. Place tilefish on @konbu and sprinkle with sake. Place dish in steamer and steam. When 80% @done, add chrysanthemum leaves and mushrooms. Continue steaming till @fish is done. Sprinkling sake at end. 5) Discard root part of onions and slice onions into very fine rounds. Wash @in water and dry. Grate daikon and combine with momiji-oroshi. @*Serve ponzu sauce separately in a small dish. Sliced onions and grated @@daikon should also be served separately and added as prefered to the ponzu. @Alternative (non-ponzu) eating method: @@Take liquid which accumulated in bowl during steaming, add dashi, flavor @@ as for suimono, and pour back over ingredients. Garnish with kinome sprigs @@ or citron peel. |
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