This professional technique
Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu
COOKING INGREDIENTS
This professional technique
FREE
Ingredients
- Quantities
Yellowtail fillet
200 g
Snow crab meat
120 g
Shiitake mushroom
4 pieces
Grated turnip
120 g
Millet gluten cake
80 g
Ginkgo nut
12
Kujo green onion
to taste
Yuzu
to taste
Buckwheat flour
to taste
Wheat flour
to taste
- Blended dashi
Dashi
16
White soy sauce
0.8
Mirin
1
Salt
a pinch
How to make Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu
How to make Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu
Cut the yellowtail into bite-sized pieces and lightly salt them.
Peel the turnip thoroughly and grate it, then lightly squeeze out the excess moisture.
Pour the combined dashi into a pot, bring it to heat, add millet-gluten cake and shiitake mushrooms, and simmer briefly to let the flavors soak in.
Dust the yellowtail and crab meat with a flour mix of 7 parts buckwheat flour to 3 parts potato starch, and simmer them in the same pot, watching the timing. Simmer the crab meat lightly.
Transfer the simmering liquid to a separate pot, add the grated turnip, and simmer it to coat; plate it together with the ingredients, and finish with finely chopped Kujō green onion and julienned yuzu peel as a crowning garnish.
Want to check the seasoning blend before you cook?
COMMENT
This is a cooking method that makes maximum use of the umami of seafood. The simmering liquid is transferred fully into the vegetables as well, with no waste, and the blended dusting flour coating gives the dish a pleasant mouthfeel. If the crab meat is simmered too long it becomes dry and stringy, so simmer it quickly. Also, the fine yuzu-zest needles added as the crowning garnish pair well with both the yellowtail and the turnip, so use them generously — it makes the dish refreshing and easy to swallow.
Yellowtail simmered with turnip is a dish that makes maximum use of the umami of its ingredients. The dusting flour is blended at a ratio of 7 parts buckwheat flour to 3 parts wheat flour; firmly coating the fish with this flour removes off-odors and, on top of retaining the umami, also adds the rich aroma of buckwheat.