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Steamed Sawara with Cherry Blossoms


time30min

sawaramusi

メニューコンセプト

The sawara fish is coated in rice flour until the surface becomes soft and creamy, then wrapped in cherry blossom leaves and steamed. This is an elegant spring dish with a subtle cherry blossom scent.

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Ingredients (for 1 person)

  • Plus Sawara (bone removed) 60g 1 piece
  • Appropriate amount of rice flour
  • 1 salted cherry leaf
  • 1 salted cherry blossom
  • 20ml noodle soup
  • 30ml water
  • 3g potato starch
  • 10ml water (for potato starch)
  • 1 salted cherry blossom
  • [Side dish]
  • bamboo shoots
  • Silken beans

Cooking in a frying pan

  • 1. Coat the frozen sawara with rice flour, wrap it in salted cherry leaves, and arrange it in a hotel pan in a steam convection oven.
  • 2 Heat in the steam mode of a preheated convection oven for 15 to 17 minutes.
  • 3 To salt cherry blossoms, wash off the salt and soak them in water for at least 10 minutes.
  • 4 Mix the noodle soup base and water in a pot and heat it. Add potato starch dissolved in water to thicken it, pour it over the heated "2" and top with "3".

POINTApplication tips

  • 1. Cherry leaves are salty, so use less salt. You can also dilute the bean paste and increase the amount to make a bowl dish.

*The temperature and time will vary depending on the model, so please check the core temperature before cooking.

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