Seared Bonito Fillet with Shuto
| 1 Serving | |
| Seared Katsuo (bonito) | 3 slices |
| Katsuo (bonito) Shuto | 2 tsp |
| Grated ginger | 1 tsp |
| Sushi vinegar | 1 tsp |
| Lemon juice | 0.5 tsp |
| Japanese Myoga (Sometimes called myoga ginger. It's a deciduous perennial plant and only the young, tender flower buds are eaten.) | 0.5 |
| Shiso leaf | 1 |
| Chopped scallions | As needed |
| White sesame seed | As needed |
| Sesame oil | As needed |
作り方
1
Arrange the seared bonito in a bowl and put Katsuo (bonito) Shuto and ginger on the surface of the pieces.
2
Drizzle sushi vinegar and lemon juice then add the rest of the vegetables.
3
Apply white sesame seeds and sesame oil to finish.
コツ・ポイント
Adjust the portions of Katsuo (bonito) Shuto to the size of the Katsuo (bonito) slices.
このレシピで使用しています！
鲣鱼酒盗
鲣鱼酒盗是用盐腌制和长期陈化这些鱼的稀有部分制成的。这些 “日本凤尾鱼 ”利用这种长期陈化过程的优势，风味浓郁，可用作许多菜肴的主要配料或秘制配料。它可以作为简单的点心，放在奶油奶酪上；也可以作为披萨的完美搭配；还可以作为精致的酱料，加入橄榄油或黄油中。