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Marinade (marinated yellowtail)｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Yellowtail (for sashimi) : 100g
ホタテ(刺身用) : 100g
(A) Water (warm water) : 60cc
(A) salt : 20g
dill (or herb if you prefer) : お好みで
赤玉ねぎ : 1/2個
(B) Yuzu (skin and juice) : 1個
(B) Pink pepper (grain) : お好みで
(B) Horseradish (or Yamawasabi) : 小さじ1
(B) Olive oil : 2 tablespoons
塩 : 適量
こしょう(白) : 適量

Time required

20minutes

Procedure

1) make salt water 02:01
Put (A) in a bowl and mix well with a whipper.
2) make a marinade 02:26
Mix (B), lightly add salt and pepper and mix well.
Grate the yuzu peel and squeeze the juice.
3) Cook 04:05
Dip the scallops in the salt water from step 1 for 5 seconds.
Immediately pat dry with a paper towel to remove excess water.
Cut the scallops in half.
Place the onions on the tray and place the scallops on top.
Cut the yellowtail into the same thickness as the scallops.
Arrange the yellowtails in a vat.
Add remaining onions.
Pour 2 marinade all over.
sprinkle with dill.
Cover with plastic wrap and marinate in the refrigerator for 5 minutes.
4) 盛り付ける 07:38
冷蔵庫から出し、お皿に盛り付けて完成。

Point

・The portion is for 3 to 4 people.
・If you don't have yuzu, you can use lemon or sudachi.
・You can change the dill to your favorite herb.
・If you don't have horseradish, you can use horseradish.
・This video uses tubed horseradish.
・Break the sashimi in strong salt water (30%) and drain the water before using.
・The marinating time varies depending on the thickness of the yellowtail and scallops.
・If you don't like the bitter taste of onions, rub them with salt.
・It is good to add a baguette.
・Nagano Chardonnay goes well.