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



œ@Tilefish Steamed in Sake@œ


mServes 6n
@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.


„«Steamed Sea Bream„«Chawan Mushi„«Tilefish Steamed in Sake„«Egg Custard„«

@@@




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