Fugu Ryori: Tessa and Tecchiri (Pufferfish Sashimi and Hot Pot)

Name: Fugu Ryori: Tessa and Tecchiri (Pufferfish Sashimi and Hot Pot)
Total time: 85 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 5 g chili pepper; 150 g Daikon radish; 100 g egg; 100 g enoki mushrooms; 100 g Japanese short-grain rice; 20 g Katsuobushi (dried bonito flakes); 15 g Kombu; 20 g mirin; 200 g Napa cabbage; 150 g pufferfish; 200 g pufferfish; 50 g rice vinegar; 50 g scallion; 100 g shiitake mushrooms; 10 g Shiso leaves; 100 g soy sauce; 200 g Tofu; 1500 g Water; 30 g Yuzu juice

⏱️ 85 dk 🔥 403 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
5 g chili pepper
150 g Daikon radish
100 g egg
100 g enoki mushrooms
100 g Japanese short-grain rice
20 g Katsuobushi (dried bonito flakes)
15 g Kombu
20 g mirin
200 g Napa cabbage
150 g pufferfish
200 g pufferfish
50 g rice vinegar
50 g scallion
100 g shiitake mushrooms
10 g Shiso leaves
100 g soy sauce
200 g Tofu
1500 g Water
30 g Yuzu juice

Hazırlanışı

Combine 100g soy sauce, 30g Yuzu juice, and 50g rice vinegar to create the dipping sauce.

Thinly slice 150g pufferfish for sashimi and arrange artfully on a serving platter.

Grate 150g Daikon radish, finely chop 5g chili pepper, and shred 10g Shiso leaves; serve alongside the sashimi.

Fugu Ryori: Tessa and Tecchiri (Pufferfish Sashimi and Hot Pot)

Malzemeler

Hazırlanışı

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