home recipe Grilled tilefish Wakasa

Grilled tilefish Wakasa

COOKING INGREDIENTS

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Ingredients

ingredients

  • Tilefish

  • Chinese yam

  • sweet potato

  • Daikon (Japanese white radish)

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

Click here for a list of professional seasoning combinations

COMMENT

The grilled sweetfish for Wakasa-yaki is air-dried, lightly coated with soy sauce, and grilled over low heat to prevent the sweetfish from burning. For the grilled yam, the yam is grilled over high heat with the skin on, but I think it's okay if it burns. The windbreak is pickled in Amazu (rice vinegar, caster sugar, salt and kombu kelp extract) as usual.

How to make Wakasa-yaki sweetfish

How to make Wakasa-yaki sweetfish

  1. 1. Fillet the tilefish into three pieces, prepare it while leaving the scales on, sprinkle a light salt on it, wash it in a mixture of sake with just a little mirin added, and air-dry for 3 to 4 hours.

  2. 2. For the grilled yam, grill the yam over high heat with the skin still on, then simmer in dark Happo sake.

  3. 3. After soaking Sweet potato in salt, rinse them with water to remove the saltiness, wrap them around daikon radish cut to the appropriate thickness, and fry them in oil at 80-100℃ to prevent them from burning. Once fried to a certain extent, remove the daikon radish and make the rice crackers.

  4. 4. For rolled radish, peel the radish to a thickness 3 to 4 times thicker than usual, soak it in salt until it softens, then roll it back up and soak it in salt.

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

Click here for a list of professional seasoning combinations

藤村政夫