Tai no Karamushi ｜ Our Regional Cuisines
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Image Source : Aoki Cooking School
source : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)
RECIPE
Ingredients (4 servings)
- Red seabream 2
- Okara (=soy pulp) 2 cups
- Cooked bamboo shoots 20g
- Gobou (=burdock) 1／2 piece
- Carrots 20g
- Jelly ears 6 pieces
- Ginkgo nuts 8 pieces
- Hemp seeds 1 tsp.
- [A] Dashi (=Japanese soup stock) 1 cup
- [A] Sugar 6 tbsp.
- [A] Sake 4 tbsp.
- [A] Soy sauce 4 tbsp.
- [A] Salt a little
How to cook
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1. Julienne the cooked bamboo shoots, “gobou” (=burdock), carrots and jelly ears (after soaking them in water). Remove the shells from the ginkgo nuts and cook. Remove the thin skin of the ginkgo nuts after cooking.
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2. Remove the scales of the red seabream. Cut the fish open from the back of the dorsal fin and remove the entrails. Wash the fish and then soak for about an hour in some salt water with a salt level similar to seawater.
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3. Stir fry the ingredients from step 1. Add the seasonings in [A] and the okara. Cook without burning the ingredients. Turn off the heat and add the hemp seeds.
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4. Put the mixture from step 3 inside the red seabream. Steam the fish for 40 to 50 minutes. The cooking time will differ depending on the size of the fish.
provider : “Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons” (Author: Etsuko Aoki)
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
