Home Recipes Top Chef Selection ~Pioneers~ Herring roe fried with ginkgo nuts

Recipes Top Chef Selection ~Pioneers~

Herring roe fried with ginkgo nuts

COOKING INGREDIENTS

Recipes Top Chef Selection ~Pioneers~

FREE

Ingredients

  • For 1 Persons

  • Herring roe

    One

  • Dried Bonito flakes flakes without the filling

    Appropriate amount

  • flour

    Appropriate amount

  • egg

    1 piece

sansho pepper salt

  • salt

    7

  • sansho pepper (Japanese pepper)

    3

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COMMENT

Herring roe is traditionally a winter food, but at our store we sometimes vacuum-frozen it and deliberately serve it in the summer, the exact opposite time of year.
Sake and Bonito flakes go well together, so we season them and fry them in a way that allows us to enjoy the unique texture of herring roe in midsummer while still leaving it half-cooked.
Enjoy it with green Japanese sansho pepper and rock salt for a summery taste.

How to cook

How to cook

  1. 1. Clean the herring roe, remove the salt, add more bonito, add boiled sake, add white sake and light soy sauce to taste, and then soak the herring roe in it.
    ②Drain the drained herring roe and dip it in flour, beaten egg and Bonito flakes flakes, then fry in 165℃ oil for 1.5 minutes until medium done.
    ③ Remove the skin from the ginkgo nuts, deep fry them, and then fry them in 165℃ oil.
    ④Serve with sansho pepper salt.

高木一樹

  • Kikugawa "New Japanese Cuisine Obune"
  • Owner and chef

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