Wakasa-style grilled tilefish
COOKING INGREDIENTS
FREE
Ingredients
- Ingredients
Tilefish
Chinese yam
Sweet potato
Daikon radish
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COMMENT
For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin doesn't burn. The seared Chinese mountain yam is made by grilling it, skin still on, over high heat — this one is fine even if it gets a bit charred, I think. The Japanese sea parsley was pickled in sweet vinegar as usual.
How to make Wakasa-style grilled tilefish
How to make Wakasa-style grilled tilefish
１．Fillet the tilefish into three pieces, prepare it while leaving the scales on, salt it lightly, then rinse it in a mixture of sake with just a hint of mirin hidden in, and air-dry for 3 to 4 hours.
２．For the seared Chinese yam: grill the Chinese yam over high heat with the skin still on, then simmer it in dark-soy happō dashi until richly flavored.
３．Soak the sweet potato in a salt brine, then rinse it in water to remove the saltiness. Wrap it around a daikon cut to an appropriate thickness, deep-fry it in oil at 80–100°C so it doesn't burn, and once it's fried to some degree, remove the daikon to leave a crisp wafer.
４．For the rolled daikon: peel the daikon into a continuous thin sheet three to four times thicker than usual, soak it in a salt brine until pliable, then roll it back into shape, secure it, and let it absorb the seasoning.
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