Sawachi Ryori

Name: Sawachi Ryori
Total time: 140 min
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 100 g carrot; 100 g Daikon radish; 20 g garlic; 30 g ginger; 150 g Hamachi sashimi; 400 g Katsuo fillet; 30 g Katsuobushi (dried bonito flakes); 50 g Koikuchi soy sauce; 20 g Kombu; 50 g lemon wedges; 50 g mirin; 100 g Ponzu sauce; 300 g prawns; 50 g rice vinegar; 50 g Sake; 3 g salt; 200 g Satoimo; 50 g scallion; 50 g shiitake mushrooms; 10 g Shiso leaves; 30 g sugar; 150 g Tuna sashimi block; 5 g wakame; 10 g Wasabi paste; 1000 g Water

⏱️ 140 dk 🔥 278 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
100 g carrot
100 g Daikon radish
20 g garlic
30 g ginger
150 g Hamachi sashimi
400 g Katsuo fillet
30 g Katsuobushi (dried bonito flakes)
50 g Koikuchi soy sauce
20 g Kombu
50 g lemon wedges
50 g mirin
100 g Ponzu sauce
300 g prawns
50 g rice vinegar
50 g Sake
3 g salt
200 g Satoimo
50 g scallion
50 g shiitake mushrooms
10 g Shiso leaves
30 g sugar
150 g Tuna sashimi block
5 g wakame
10 g Wasabi paste
1000 g Water

Hazırlanışı

Steep 20 g kombu in 1000 g water in a pot for at least 30 minutes.

Add 30 g sugar, 50 g sake, 3 g salt, 50 g rice vinegar, and 50 g koikuchi soy sauce to the kombu water.

Heat the kombu mixture slowly to 80°C, then remove the kombu.

Sawachi Ryori

Malzemeler

Hazırlanışı

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