Home Recipe "Whale" Whale song (Onagawa traditional food culture "Whale")

"Whale" (Onagawa traditional food culture "Whale")

COOKING INGREDIENTS

FREE

Ingredients

  • For 1 Persons
  • Cost: 398yen
  • Cooking time: 1152日
  • Number of cooks: 2 Persons
Whale Song (4 servings)
  • Whale tongue

    120g

  • Okara (soy pulp)

    100g

  • Sendai Seri

    40g

  • Sendai Mizuna leaf

    40g

  • Bonito stock

    Appropriate amount

  • Light soy sauce

    Appropriate amount

  • salt

    Appropriate amount

Colorful New Year's presents
  • Daikon (Japanese white radish)

    60g

  • Red radish

    10g

  • Yellow pepper

    10g

  • cucumber

    10g

Vinegar
  • Ponzu sauce

    2 tablespoons

  • Bonito stock

    1 tablespoon

Ponzu sauce
  • vinegar

    1 sho (63.5oz)

  • White soy sauce

    1 sho (63.5oz)

  • Citrus vinegar

    1 sho (63.5oz)

  • Light soy sauce

    3 go

  • apple

    1 piece (ground and crushed)

  • water

    1 sho (63.5oz)

  • Bonito flakes, kelp for soup stock

    Appropriate amount

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

COMMENT

This is an appetizer. Based on the theme of "whale culture" that is rooted in Onagawa Town, located in the eastern part of Miyagi Prefecture, we thought that by eating whale, an ancient Japanese ingredient, we could create an opportunity to reexamine traditional food culture. Saezuri is the tongue of the whale, a rare part that is very fatty and tender. It has a strong unique aroma, so after thoroughly soaking it in water overnight, it will disappear if you boil it for a long time in hot water and soy pulp. In this state, we will serve it with a light flavor with a strong vinegar flavor.
The word "Date" is taken from Date Masamune, a Sengoku period warlord from "Sendai, the City of Trees," and we have used slightly unconventional and flashy tableware that can be associated with it.

How to cook

How to cook

  1. ● Purchase whale meat in a chunk, remove the skin and tendons, and soak in water for a whole day. Boil in water for two hours, then change the water, add soybean pulp, and boil for an hour, rinse with water, and cool. Cut into desired sizes and use.
    Sendai seri and Sendai mizuna are boiled until they are browned, then soaked in soup stock to season. Both are then chopped into pieces, mixed together, and served.
    For the colorful New Year's balls, all the vegetables are ground and grated, and a daikon radish cut into three pieces is combined with red daikon radish for the red, peppers for the yellow, and cucumber for the green.
    To adjust the seasoning, dilute ponzu sauce with bonito stock.

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

渡部建

  • Metropolitan Sendai