【Japanese Fine Dining from Home】Vol.26 Yellow tail Fish Hot Pot by Kyoto Cuisine Yamano

Shuhei Yamano
Proprietor of Kyoto Cuisine Yamano
Born in 1980, Yamano trained at Kyo-Kaiseki Minokichi after graduating university and became a licensed chef.
As the chairperson of the Culinary Research Committee of the Kyoto Culinary Association, he works to develop next generation cuisine as well as Kyoto cuisine.
www.yamano1972.jp/
【Japanese version】 • 【おうちで料亭ごはん】Vol.26 京料理 ...
the.kyoto/arti...
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Today, we’ll introduce a fish hot pot
made with Ine yellowtail and vegetables
3000cc of water
20cm of kombu kelp
Soak the kombu in 3000cc of water for 30 minutes
300g yellowtail trimmings
Blanch the yellowtail trimmings in a pot of boiling water
Place in cold water and remove any scales or dark flesh
When making the broth
place the yellowtail trimmings in the kombu broth
and cook on high heat
Turn off the heat as soon as it comes to a boil
Finish by skimming the broth
Using two colanders and a layer of paper towels
strain the broth
Removing any residue gets rid of the fishy smell
A pinch of salt
A pinch of pepper
50cc light soy sauce
Add salt, pepper, and light soy sauce to the broth
500g daikon radish
Cut the daikon and boil in water
150g green onions
120g mizuna greens
500g Chinese cabbage
4 shiitake mushrooms
2 and a half citrus sudachi
Arrange the vegetables and yellowtail trimmings on a plate
Cut the yellowtail fillet into 4mm thick slices
We recommend parboiling the yellowtail first
Garnish with ground pepper to taste
Today, I’ve introduced a dish made with Ine yellowtail
This is a dish that can be easily made at home
so please give it a try
At the end of the meal, you can add noodles
or rice to make porridge
Both are delicious in the hot pot broth
Next time, Tanaka-san from Arashiyama Nishiki
will introduce a dish made with Shogoin daikon
Stay tuned for more “Japanese Fine Dining from Home”

[@letitrip1998]

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