Koi no Ito-zukuri ｜ Our Regional Cuisines
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Image Source: Shinjiko Nature Museum Gobius
source : Information source: Kiyokazu Nakamoto, Executive Vice President of the Shimane Culinary Association
RECIPE
Ingredients (2 servings)
- Carp Half fish
- Carp roe (if unavailable, use egg yolk or herring roe) As needed
- Sake 4 tbsp.
- Mirin 2 tbsp.
- Soy sauce 2 tbsp.
- Rice As needed
- Pickled plum 1 piece
- Bonito flakes As needed
How to cook
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1. Descale the carp, remove the head and guts, then cut into 3 pieces.
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2. With the carp skin facing down, cut a paper-like shape about 2mm thick, then cut vertically into thin strips.
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3. Put the carp roe into a bowl and rub with salt to clean, then rinse with water and boil.
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4. After boiling, drain the water and dry-roast to remove the moisture, then sprinkle onto the carp strips.
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5. Boil the peeled skin on high heat, cut into thin strips and serve on the side of the carp strips.
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6.
Combine the sake, mirin, soy sauce, and salt, wrap the roasted rice and grilled pickled plum in cheesecloth and add to the liquid, and boil until it is reduced to about half. Add the bonito flakes just before turning off the heat, then strain.
Recipe Arrangements
If you cannot obtain carp roe, scrambled eggs (egg yolk) or herring roe.
The image shows "scrambled eggs."
provider : Recipe source: Kiyokazu Nakamoto, Executive Vice President of the Shimane Culinary Association
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
