The chef simmered seabream and seasonal small turnips. With a little time and effort, the dish tastes much more delicious.
Yuzu lets us know autumn is coming.
- 1 seabream backbone
- 4 slices (30g each) seabream
- 2 (120g) small turnips
- Some yuzu skin
- 1L water
- 100cc sake
- 2g kombu
- 1/2〜1 tsp mirin
- 1/2〜1 tsp light soy sauce
- 1/5〜1/4 salt
WGrill the seabream backbones, taking care not to burn them for about 10 minutes at 160℃ in an oven. （In case of no oven: Sprinkle salt making up 1% of the seabream for 10 minutes. Wash them and put in a ball. Pour boiling water on them. Then immerse them in cold water and remove bloody and sticky part. Strain it with a strainer.）
Put 1 in a pan. Add water, sake and kombu to them. Let them boil and simmer, taking off the froth for about 30 minutes. Strain them.
Peel off the skin of the turnips at a depth necessary to remove the hard fiber part beneath the skin. Cut it lengthways.
Spread the seabreams on a perforated basket. Splash boiling water on them. When the surface of the seabreams have turned white, immerse them in cold water. (This method is called shimofuri.)
Put dashi (2) in a pan. Add the turnips and seabream slices and let them boil. After boiling, simmer them at a low heat for about five minutes.
Add mirin, light soy sauce and salt to taste. Continue to heat for 10 minutes more. When the turnips are cooked well, place in a dish.
Add yuzu on the top. (tenmori)
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