Kyoto Cooking Circle monthly recipe
‘Saba-no-Tatsutaage, Ingen-to-Bainiku-no-Aemono,
Asari-no-Misoshiru'

 In early summer, most parts of Japan experience a rainy season, the so called “Tsuyu梅雨”, literally meaning “plum rain”, because it occurs during plum season.
 Today, we will learn how to make deep fried fish and marinated vegetables with mashed dry plums. We also have clam miso soup and rice. This combination is typically referred to as “Teishoku(set meal)”.
 We will also show off the different uses of soy sauce. It can be used in many dishes to remove the smell of seafood, add flavor, or give the food a more mild taste. Hope you enjoy it!


■ Saba-no-Tatsutaage
(Fried Mackerel Seasoned with Soy sauce)
Ingredients (4 servings)
300g saba(mackerel) fillets
Marinade: 4 Tbsp soy sauce, 2 Tbsp sake, 1 Tbsp ginger juice, Shichimi-togarashi(ground red chili pepper)
starch, cooking oil

200g Japanese radish, 2 Sudachi (You can use Ponzu sauce instead.)
Directions:

Preparation
1. Combine the marinade ingredients in a bowl. (Add as much shichimi-togarashi as you like.)
2. Debone the saba(mackerel) fillets. Cut the saba into bite-size pieces and soak in the marinade for over 10 minutes. Drain the marinade.
3. Grate Japanese radish and drain in a colander. Cut sudachi in a half.

For Frying
4. Coat the saba fillets lightly with starch.
5. Pre-heat oil to 170℃~180℃(340F~360F).
6. Pat off excess starch on the saba fillets and start frying.
7. Turn them over sometimes. In order to make crispy tatsuta-age, fry over high heat for a minute or until they become brown and small bubbles form on the top of the oil.
8. Take out the saba fillets. Serve them on a plate, add grated Japanese radish, and pour sudachi juice on top.

*To determine oil temperature
  *320F(160℃) *340F(170℃)      *360F(180℃)

*To determine oil temperature

*320F(160℃)    
 *340F(170℃)  *360F(180℃)
direction    direction direction

A drop of the starch at
320F : will sink to the bottom of the pan and slowly float to the surface.
340F : will sink halfway to the bottom and then float to the surface.
360F : will float on the surface, making a frying sound.

☆ Any fish or chicken can be used for this meal.
■Ingen-to-Bainiku-no-Aemono
(Commom Bean with Mashed Dried Plums)
Ingredients (for 4 servings):
200g Ingen(bean), 4 Ume(plums), Yaki-nori(roasted seaweed),
1 tsp sugar, 1 tsp soy sauce, salt
Directions:
1.Cut off the stem at the end of the ingen and remove the strings. Cut in half.
2.Remove the seeds from ume and then turn them into a paste with a knife.
3.Combine ume paste, sugar, and soy sauce in a bowl.
4.Put salt in boiling water. Add ingen and boil lightly. Drain in a colander.
5.Put the ingen in a 3rd bowl and stir well.
6.Serve on a plate and garnish with roasted seaweed.

☆To a maintain light crunchy texture, take out the ingen bean after boiling for a minute.
■ Asari-no-Misoshiru
(Miso Soup with Clams)
Ingredients (for 4 servings):
200g Asari clams, 1 kelp, 3 Tbsp Miso paste, Asatsuki(green onion)
Preparation:
1.Put the asari clams in a bowl and pour in just enough water to cover them. Add salt until it becomes very concentrated. Leave it for about 30 minutes in a cool place.
2.Drain in a colander. Rub and wash each clam.
Directions:
3.Cut the asatsuki into slices.
4.Put the asari clams and the kelp in a pot. Add water and boil at medium heat.
5.Take out the kelp when it starts boiling, and remove any residue. When the clams open, add the miso paste, and stir thoroughly until it is dissolved. Turn off the heat after it starts to boil.
6.Serve in a soup bowl and add asatsuki.


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