Project Description
Ingredients
Ainame fish, ume ninjin, Kamoji negi, sawarabi, rice(1 serving)
Yaki Ainame…………….35g
Sawarabi…………..2 bundles
Okoge………………as needed
Cost: ￥400
Recipe Tips
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.
Method
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.
Chef:
Genta Aoyagi/
Exective chef, JUNISOH in Hilton Tokyo, Shinjyuku
CourseName:
Spring buds
