Top Chef Selection ~Pioneers~ Recipe
Tosa-Age Herring Roe, Ginkgo Nuts
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Serves 1
Herring roe
1 piece
Blood-line-removed bonito flakes
to taste
Wheat flour
to taste
Egg
1
- Sansho pepper salt
Salt
7
Sansho pepper
3
Method
Method
① Clean the herring roe (kazunoko) and remove the salt, then season boiled-off sake (nikirizake) with a dash of added bonito flavor, white sake, and light soy sauce, and marinate the herring roe in it.
② Drain the herring roe and coat it in flour, beaten egg, then dried bonito flakes, in that order, and deep-fry in 165°C oil for a minute and a half to finish medium.
③ Peel the ginkgo nuts and pan-fry them plain (suage), then deep-fry in 165°C oil.
④ Enjoy with sansho pepper salt.
Want to check the seasoning blend before you cook?
COMMENT
Herring roe is originally a winter ingredient, but at our restaurant we sometimes deliberately serve it in summer -- the exact opposite season -- using roe that's been vacuum-frozen.
Since sake and katsuobushi go well together, I use them to set the base seasoning, and fry it in a way that lets guests taste the herring roe's distinctive texture, half-cooked, even in the height of summer.
We serve it with green sansho pepper and rock salt so it can be enjoyed in a way that feels like summer.