Tag: Seattle

鰊と蓮根の煮物 (Herring and Lotus Root) from Shiro’s Sushi for Northwest Herring Week! And here is how you can make this at home!

Recipe: Herring and Lotus Root from Shiro’s Sushi
(Japanese instructions below)

Ingredients:

•  4 pcs – Herring
• 1 – Medium size potato – peeled and cut into a bite size
• 1 – Lotus Root (joint to joint) – peeled and cut into a bite size
• 1 oz – Fresh Seaweed – cut in about an inch long
• 1 inch – Fresh Ginger – peeled, sliced thinly and julienned

• 2 cups – Dashi
• ½ cup – Sake
• 1 tablespoon – Mirin
• 1 tablespoons – Light Soy Sauce

Cooking Instruction:

1. In a medium size pot, add Dashi and Sake over high heat. Add herrings when the mixture comes to boil. Add potatoes and Lotus Roots when the mixture comes to boil again, then turn the heat to medium.
2. When potatoes are tender enough (in about 10~15 min), skim off foam from the surface then add Mirin and Light Soy Sauce. Turn the heat down to low and cook for 5 min.
3. Turn the heat off, add Seaweed and let it stand for a several min. (Vegetables will macerate.)
4. Put it in a serving dish and garnish with ginger.

 

①おろしたニシン４枚を一口大に切る。（一枚４~５切れ）

じゃが芋、レンコンは皮を剥き一口大に切る。

 

②なべに出汁と酒を入れて火に掛ける。沸騰したらニシンを入れる。

再び沸騰したらじゃが芋とレンコンを入れて中火にする。

 

③10~15分でじゃが芋がやわらかくなったら灰汁を取り

みりん、薄口醤油を入れ弱火で5分。

 

④火を止めたらわかめを入れ火を止めたまま5分ほど置く。

（その間に野菜に味が染み込む。）

 

⑤皿に移し天に刻み生姜を乗せて完成。