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Olive Hamachi's Karafuto Mire Ankake

Ingredients

  • Olive Yellowtail 60g
  • Egg white 2 to 3g
  • Silk tofu　 10g
  • Orange 1/2
  • Bonito 7g
  • Kelp 10g
  • Kinki ginseng 10g
  • Asparagus (sanukino awakening) 10g
  • Wheat flour 5g
  • roasted sesame Appropriate amount

<soup stock>

  • Wed 150 ml
  • salt 2g
  • Thin soy sauce 1 tsp
  • sweet sake 1 tablespoons

<Gin bean>

  • Wed 350 ml
  • salt 1g
  • Thin soy sauce 1/2 teaspoon
  • sweet sake 1 tablespoons
  • liqueur 1 tablespoons
  • potato starch 10g
  • Radish a little

<Water-soluble potato starch>

  • potato starch 1 tablespoons
  • Wed 1 tablespoons

Method

  1. Make dashi.

  2. Pour the olive hamachi into a food processor and crush it until it loses its shape.

  3. Put the egg white and silk tofu (dried) into a mortar and a little.

  4. Put orange grated (small amount 1g) juice (1/2) and harden
    Adjust with about 50ml. * The hardness of a hamburger seed

  5. Season with a little salt. (Underwear)

  6. Mix the diced ginseng (approx. 5）) with ginseng and asparagus cut into an easy-to-eat shape.

  7. Pre-boil, boil for 3-5 minutes, cook a little with residual heat.

  8. Gently squeeze the water out of the fin, immerse in flour (harder than tempura batter) dissolved in water, and sprinkle with white sesame.

  9. Fry quickly in 180 ° C oil.

  10. <Gin bean>
    (XNUMX) After seasoning with salt, thin soy sauce, mirin, and sake, add water-soluble starch to a thread and boil to thicken.

  11. Fill the bowl with the fried and sliced ​​orange peel, cover with ⑩, put the radish on top and complete!

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