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2018.12.03 RECIPE

Yaki Ainame


Recipe translated from JapaneseProrecipe
https://www.shokuninrecipe.com/

Yaki Ainame

1 serving
Ingredients:

Ainame……………………….35 g
Nagori ume ninjin………as needed
Kamoji negi…………………as needed
Sawarabi……………………..2 bundles
Kasui flowers………………as needed
Okoge………………………….as needed

Cost: ¥400

How to make:

Fillet the ainame into three pieces, remove the bones and add seasoning. Skewer the pieces and then grill them.
Deep fry the rice at high temperature, then drain off the excess oil afterwards.
Assemble the dish and serve.

Note:

Put the okoge under the grilled ainame in a serving bowl. Because ainame fish tastes bland, it is better to use fried rice as the oil in the fried rice gives more flavour. However, as the soup is poured, the fried rice in the bowl will float and turn upside down, therefore it is recommended that the soup be served in a second bowl and poured over after the dish has been presented for performance purposes.

Technical terms

Ainame: Japanese seasonal fish, a type of greenling
Nagori ume ninjin: plum shaped carrot
Kamoji negi: a type of Japanese leek
Sawarabi: young Japanese bracken fronds
Okoge: deep fried rice