Home Recipes Top Chef Selection ~Pioneers~ Boiled tiger fish in Yoshino sauce (with sakura shrimp, white oysters, crab roe paste, broad beans, Japanese sansho pepper)

Recipes Top Chef Selection ~Pioneers~

Boiled tiger fish in Yoshino sauce (with sakura shrimp, white oysters, crab roe paste, broad beans, Japanese sansho pepper)

COOKING INGREDIENTS

Recipes Top Chef Selection ~Pioneers~

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Ingredients

Ingredient 1

  • stonefish

  • Sakura shrimp

  • Thorny crab

  • White potato stem

  • broad bean

  • Japanese sansho pepper flower

  • Yoshino Kuzu starch

  • Rausu kelp

Ingredient 2

  • Live tiger fish

    450g

  • Raw Sakura Shrimp

    40g

  • Thorny crab raw roe

    30g

  • White potato stem

    One

  • broad bean

    250g

  • Japanese sansho pepper flower

    10g

  • Yoshino Kuzu starch

    20g

  • Rausu kelp

    3g

Matching area

  • Dashi broth

    18

  • Usukuchi light soy sauce

    1

  • Mirin

    0.5

  • Sake

    0.5

  • salt

    Appropriate amount

[For those who want to know the golden ratio of seasonings]

Click here for a list of professional seasoning combinations

COMMENT

In the "shirotatsu simmering" method, shirotatsu is soaked in soup stock and then hot roasted rice is added. This gives the rice the unique aroma and flavor of roasted rice.

  1. The hot dish is meant to let you enjoy the full flavor of tiger fish. Tiger fish is fatty until around April, and the meat has a strong flavor, so we will infuse the flavor with seasonal wild vegetables, white oak, and eat them together. We also add crunchy plums to accentuate the flavor.

How to make Tiger Fish Yoshino-ni (with Sakura shrimp, white oyster, crab roe paste, broad beans, and Japanese sansho pepper)

How to make Tiger Fish Yoshino-ni (with Sakura shrimp, white oyster, crab roe paste, broad beans, and Japanese sansho pepper)

  1. ① After washing the tiger fish, cut it into three pieces and lightly salt it.

  2. ②Soak the prepared white fish in roasted rice broth.

  3. ③Lightly cook the broad beans with honey salt to retain their color.

  4. 4) Cut the drained tiger fish with a knife, add kudzu, and cook in Yoshino stew until smooth.

  5. Restaurants serving this dish

  6. Ginza "Ginza Annex"

[For those who want to check the seasoning mixture before cooking]

Click here for a list of professional seasoning combinations

村石浩司

  • Ginza Kakiyasu
  • head chef

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