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œ@Sea Bream Aradaki@œ


mServes 6n
@head of sea bream 2
@burdock root 1/2
@kinome sprigs 10

@dashi 1 cup
@sake 1 cup
@sugar 50 gms
@tamari soy sauce 70 cc

1) Cut the fish heads in half and then cut in one or two smaller sections.
2) Quickly plunge fish in boiling water, remove, and place in cold water.
@Remove scales and any dark, bloody areas. Remove from water and dry.
3) Lightly pound burdock with rolling pin to soften and then cut into
@pieces 4-5 cm in length.
4) Put burdock in bottom of pot. Place fish pieces on top. Add liquid
@ingredients with sugar. Using a wooden drop-lid (otoshi-buta) cook
@over high flame.
5) Taking care not to break fish apart, arrange pieces in a bowl or on a
@platter. Be sure the eyes face up. Put burdock in front and garnish with
@kinome sprigs.
@*Check condition of fish by watching color of eyes. When they turn
@@whitish, it indicates that fish is done. If cooked longer, fish will
@@become tough and less succulent. To add color to the dish, bring leftover
@@liquid to a boil and then pour over the arrangement.

„«Duck Jibu-ni„«Sea Bream Aradaki„«Simmered Bamboo Shoots„«Anago Rolled in Kampyo„«

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