Hokke grilled dried fish

Name: Hokke grilled dried fish
Total time: 45 min
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 400 g atka mackerel; 150 g Daikon radish; 180 g Eggs; 150 g firm tofu; 15 g Katsuobushi (dried bonito flakes); 10 g Kombu; 50 g lemon wedge; 15 g mirin; 40 g Miso; 30 g negi; 2 g Nori; 15 g Sake; 2 g salt; 300 g short-grain rice; 30 g soy sauce; 5 g sugar; 10 g vegetable oil; 5 g wakame

⏱️ 45 dk 🍽️ 2 porsiyon

Malzemeler

Malzemeler
400 g atka mackerel
150 g Daikon radish
180 g Eggs
150 g firm tofu
15 g Katsuobushi (dried bonito flakes)
10 g Kombu
50 g lemon wedge
15 g mirin
40 g Miso
30 g negi
2 g Nori
15 g Sake
2 g salt
300 g short-grain rice
30 g soy sauce
5 g sugar
10 g vegetable oil
5 g wakame

Hazırlanışı

Steep 10 g of kombu in cold water and heat slowly, removing the kelp just before the water reaches a boil.

Add 15 g of katsuobushi to the hot kombu broth, steep briefly, then strain to create the dashi base.

Grill the 400 g of atka mackerel over medium heat until the skin is crispy and the flesh is opaque.

Hokke grilled dried fish

Malzemeler

Hazırlanışı

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